Red-braised pork (Hongshao rou) from The Food of Sichuan: A New and Updated Edition of the Classic Land of Plenty (page 143) by Fuchsia Dunlop

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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

    See recipe for variations.

  • jenburkholder on May 18, 2026

    Good but not my favorite iteration of this recipe.

  • Stephenn31 on January 13, 2024

    I always love this dish

  • abrownb1 on May 09, 2022

    Easy and delicious way to use up pork belly! I didn't make the broth from the book - instead I used chicken broth mixed with some of the pork blanching water and gelatin for the mouth feel. Worked perfectly.

  • aileent1 on June 18, 2019

    Super easy and great if you enjoy pork belly. I cut the pieces smaller than she called for, about an inch wide.

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