Red-cooked pork (Hong shao rou) from A Common Table: 80 Recipes and Stories from My Shared Cultures (page 149) by Cynthia Chen McTernan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute pork shoulder for pork belly, and dry sherry or sake for Shaoxing rice wine.

  • hirsheys on November 18, 2020

    Tasty and rich (I used pork belly), though I’m not sure I need to make it again. It needs some pickles or something to cut through the richness. I used the instant pot and it worked well.

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