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)
- 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)
- 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).