Red-braised pork (Hong shao rou) from Every Grain of Rice: Simple Chinese Home Cooking (page 94) 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

    Can substitute water for stock, and cinnamon sticks for cassia bark.

  • WaterPenny on April 09, 2025

    I was disappointed by this recipe and I have loved many other recipes in this book. The sauce never really cooked down and the flavour was missing. I added extra ginger as other comments suggested and cooked it 2+ hours but I felt it missed the mark. Regardless, the family ate it up but I don't think I will repeat this one.

  • bernalgirl on February 02, 2022

    The most bland version Of this dish, very disappointing. And an odd miss for this cookbook.

  • snoozermoose on December 13, 2021

    At the end of the cooking time, I still had a lot of liquid left over, and despite reducing it an extra half hour, there was still a lot. I ended up fishing the pork out to eat without the sauce but it was really missing that thick, almost glaze-like sauce that you need with a good red-braised pork.

  • joneshayley on January 03, 2018

    Very nice- I have made this repeatedly and always simmer as instructed for 2 hours and then reduce the sauce for an hour. This results in a flavourful and sticky sauce that I find preferable

  • KarinaFrancis on April 12, 2014

    Delicious! Not much work up front, the braising does the work. Lots of sauce but not one drop remained. I used pork shoulder and cooked it for 2 hours.

  • Barb_N on March 26, 2014

    I served this with eggplant and a bit of pork belly steamed with rice in the rice cooker. This smelled and tasted divine- I too let it simmer for over 2 hours to achieve tenderness. More ginger would have been good- as would some thickening of the sauce which remained broth-like though aromatic from the cinnamon stick and star anise. Certainly a great trade off in flavor out vs effort in; a sometimes treat due to the richness.

  • TrishaCP on February 14, 2014

    Really flavorful result for my first time cooking pork belly, but it is really rich and a little goes a long way. I doubled the ginger, and out of necessity subbed vermouth (it was the closest sub I had on hand) for Shaoxing wine. I did go for about a 3 hour cook time (the meat was skinless) and it was the right amount. I seared the meat slightly before serving to crisp up more of the fat, and served with scallions on top and bok choy stir-fried in garlic.

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