Cecilia Chiang's Red Braised Pork - Hong Shao Rou

Cecilia Chiang is a culinary legend who changed the face of Chinese food in America. It was through her famous San Fran restaurant, The Mandarin, that Cecilia became known as the matriarch of elegant Chinese food. She lived until 100, considers Alice Waters as a student and friend, and to this day, her influence is everywhere. (Her son founded the chain P.F. Chang’s and the son of one of her chefs founded Panda Express.)

This recipe is based on her Shanghai-style dish found in the documentary, Soul of a Banquet, with additional guidance from Fuchsia Dunlop.

A word to the wise, this dish is very very rich, so I’d definitely serve this as a smaller portion.

MAKES: 4-6 small servings over rice

TAKES: 1-2 hours

*Red-cooked dishes are generally meat or poultry braised in an aromatic mixture of wine, soy, sugar and spices, producing a rich and dark sauce and meltingly tender meat.

INGREDIENTS

• 750 grams of skin-on pork belly

• 3 glugs of Shaoxing wine

• 3 cups stock or hot water

• 2-inch piece of unpeeled ginger, chop this into rounds

• 2 scallions, white part only

• 40 grams of rock sugar or 3 tbsp brown sugar

• 2 tbsp dark soy sauce

• *Optional aromatics (1/2 star anise & one small piece of cassia or cinnamon bark)
  

INSTRUCTIONS

1. Cut the pork into 1.5-inch cubes.

2. Put them in a saucepan and cover them with water.

3. Boil for 5 min.

4. Drain and rinse under cold water.

5. In a wok or pan, add the pork, ginger, scallions and optional star anise and cinnamon. Fry for a minute or two until fragrant.

6. Splash in the Shaoxing wine, soy sauce and add the stock or hot water. (You want enough liquid to cover the meat by 1-2 inches)

7. Bring to a boil, then cover and simmer on low for about 45 min.

8. At the 45 min mark, stir in the soy sauce and simmer until the pork is fork-tender. (Depending on your stove, this can be up to 30 min or more)

9. Once the pork is fork-tender gently stir in the rock sugar until the sugar dissolves and simmer for a few more minutes. You want the sauce to reduce so it’s syrupy and divine.

10. Serve on rice or on its own in small portions. (This also pairs well with Smacked & Smashed Cucumber Salad)

*Can be made a day ahead as the flavour and texture improve overnight. If you do make it a day ahead, chill in the fridge overnight and skim off the layer of fat that settles on top and set aside and use with other dishes. Reheat the pork. Eat.