A favourite of Chairman Mao, Chinese red braised pork is rich, sticky, savoury- sweet and very delicious!
- 2 tbsp vegetable oil
- 1 small bunch spring onions (scallions)
- 2 small slices ginger
- 1 star anise
- 1 small cinnamon stick
- 1 small bay leaf
- 500 g 5-layered belly pork, cut into large bite-sized pieces
- 3 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 3 tbsp rice wine
- 40 gm rock sugar
- ½ tbsp black vinegar
- ½ tsp salt (optional)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat oil in pan, add scallions and ginger and slowly saute until they are golden brown and fragrant.
Add star anise, cinnamon and bay leaf, saute 1 minute. Add pork and quickly sear outside.
Add both soy sauces and stir quickly, then add rice wine and deglaze pan. Add enough water to cover the meat, and the rock sugar, cover pan, lower heat and simmer for 30 minutes.
Add vinegar and continue simmering for around 15 more minutes or until liquid is reduced to around 30 per cent of original volume.
Taste for seasoning, add optional salt.
Turn up heat to quickly reduce sauce until it reaches a syrupy consistency and thickly coats the meat. Serve immediately with hot rice.
As seen in Rick Stein's Taste of Shanghai.