Red-braised pork (Hong shao rou) from Sichuan Cookery by Fuchsia Dunlop

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Notes about this recipe

  • Ro_ on September 20, 2021

    This is just so good, my family loved it. The tender, delicious fatty pork and the sweet, salty sauce...it's just a winning combination, and so easy to do because you basically just let everything simmer in a pot for 2 hours. Not sure how different this is from Dunlop's other red braised pork recipes in Every Grain of Rice and Revolutionary Chinese Cookbook, I'd have to check, but think it's basically the same recipe.

  • Frenchfoodie on July 19, 2018

    A big hit. Unctious and tasty - fatty too but you have to embrace that with pork belly.

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