Hong Shao Rou

Hong Shao Rou

I don’t know about you, but I watch an inordinate amount of food television. If someone is cooking on TV the chances are that I’m watching what they are making. I was watching Rick Stein in Shanghai a while ago and saw him being shown how to make Hong Shao Rou.

It’s a dish I had never heard of but I had all the hallmarks of what looked like a fantastic Chinese dish. It was pork served in a shiny and sticky red sauce, Hong Shao Rou meaning red braised pork. I had to try it and once I’d worked out the ingredients and how I could make it with what I had in the cupboard I got this:

  • 1 pork chop (cut into cubes)
  • 50ml Shaoxing Rice Wine (sherry works too0
  • 25ml soy sauce
  • 100ml water

I couldn’t believe how easy this turned out to be! In a hot saucepan quickly seal the pork cubes and then add the liquid ingredients. Bring to a simmer and leave for about 10 minutes. Once the pork is nearly cooked through turn the heat up and reduce the liquid until you get an almost syrup like consistency.  Once you have that you’re ready to serve!


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