Chinese Stewed Pork (Hong Shao Rou)

This dish was taught to me by my husband, who grew up eating it with heaping bowls of rice and an egg steeped in the soy sauce-anise broth. I am so thankful I have been introduced to this cuisine; it is one of my new favorites!

Chinese Stewed Pork (Hong Shao Rou)

This dish was taught to me by my husband, who grew up eating it with heaping bowls of rice and an egg steeped in the soy sauce-anise broth. I am so thankful I have been introduced to this cuisine; it is one of my new favorites!
Cook Time2 hrs 30 mins
Total Time2 hrs 30 mins
Course: entree
Cuisine: Chinese
Servings: 3 serving

Ingredients

  • 1/2 kg pork belly with skin +
  • canola oil
  • 1 : 4 soy sauce water :
  • 2 - 3 star anise
  • 3 bunches green onion
  • 2 - 3 chili pepper dried
  • orange dried peel
  • 1 rock sugar "
  • 1 ginger " , sliced (optional)
  • 4 eggs + medium - cooked (optional)

Instructions

  • Remove skin from pork belly and place in a heavy-bottomed pot.
  • Place pork belly in the pot and cover with water.
  • Bring water to a boil to cook out blood.
  • Drain pork+skin and dispose of water.
  • Slice pork belly into bite-sized pieces.
  • In the same pot, heat oil over medium-high heat.
  • Brown pork belly on all sides.
  • Add pork skin and remaining ingredients, except for the eggs. Make sure the pork belly is completely covered by the broth.
  • Bring broth to a boil and reduce heat to low.
  • Simmer for 1-2 hours, covered.
  • Peel medium-cooked eggs.
  • Remove pot from heat.
  • Place eggs in broth and let steep until ready to eat.
  • Serve pork and stewed egg over rice or with freshly-made steam buns (mantou).

Notes

The type of soy sauce you use will affect the ratio to water. If you use a low-sodium soy sauce, the 1:4 soy sauce:water ratio should be fine. If you use regular, however, you may need to increase the amount of water. Be sure to taste the broth. If you are worried, start with a 1:5 ratio and then add soy sauce as desired.

4 Replies to “Chinese Stewed Pork (Hong Shao Rou)”

  1. I use an Instant Pot. Here’s what I did: 35 minutes at high pressure, manually released the pressure, added the eggs, and then cooked at high pressure again for 10 minutes.

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