Red-braised pork (Hong shao rou) from Land of Plenty: A Treasury of Authentic Sichuan Cooking (page 208) by Fuchsia Dunlop

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 medium-dry sherry for Shaoxing rice wine, and chicken stock for stock. See recipe for variations.

  • 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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