Hung Shao Pork Food

RED-BRAISED PORK (HONG SHAO ROU)

Steps:

• Cut the pork into 3/4-1 in (2-3cm) chunks.
• Pour the oil into a seasoned wok over a high flame, followed by the ginger and spring onion and stir-fry until you can smell their aromas. Add the pork and stir-fry for a couple of minutes more. Splash in the Shaoxing wine. Add the stock, spices, soy sauce, sugar and 1 tsp salt. Mix well, then transfer to a clay pot or a saucepan with a lid.
• Bring to a boil, then cover and simmer over a very low flame for at least 1 1/2 hours, preferably two or three. Keep an eye on the pot to make sure it does not boil dry; add a little more stock or hot water if necessary. Adjust the seasoning and add the spring onion greens just before serving.

HUNG SHAO PORK

Steps:

• Stir-fry ginger and garlic in a big casserole dish.
• Place pork in, skin down.
• (Pluck it with tweezers first if it bears an unhealthy resemblance to your husband's back). Add everything else and a couple of cups of water.
• Cover and simmer over a very low heat for an hour.
• Turn the pork over.
• Simmer again for an hour.
• Fish the meat out and put it in a bowl.
• Reduce sauce a bit, taste, and add more soy/oyster sauce if you think it's needed.
• Strain through a sieve, pour over meat and enjoy.
• I like to leave the meat, covered with the sauce, in the fridge for at least 24 hours before eating; the flavours intensify to a surprising extent. (It's also easier to remove fat from the top at this stage, when it's set.) Serve with rice; it's also good in sandwiches.
• (The cold sauce turns into a delicious jelly.)