Recipe please!

You take about 750 g to 1kg pork (preferably brined), blanch it whole 2-3 min, let the meat cool a bit, save the boiled water, cut 2 x 2 inch (5 cm) cubes, heat up 50 g sugar or white sugar in neutral cooking oil in a pan or wok until it is starting to get brown and syrupy. Put down the pork cubes.

Into the pan, add:

2 tbsp white wine 1,5 tbsp Japanese light soy sauce 1 dl dark Chinese soy sauce 3 star anises 1 whole cinamon stick 2 inches of rough sliced ginger 3 garlic cloves And cover the pork with the saved boiling water til the pork is almost covered.

Lid on.

Let simmer for 90 minutes. The pork is ready when you can stick a chopstick through it with ease.

Remove lid. Add 50 g sugar and let it reduce for about 20 minutes til the sauce is sticky.

Ok cool so this is basically what i do for Hong Shao Rou. I can never get it so red, though! Thanks for the recipe!

I live in Sweden and here they sell brined pork. I guess the brining adds to the red. Do you have access to brined pork?

Yeah I'm in Germany and i think that's what we call "gepökelt". I'll try that out, great tip dude!

If you want to change it up to Taiwanese Braised Pork (Lu Rou Rice),

It’s almost the same recipe but with a few difference

• Cut the pork belly into thinner slice
• fry some shallot before you add in the water.
• if possible add in pork skin for the unique sticky texture of the sauce.
• don’t use dark soy sauce
• don’t use garlic

This sounds fantastic, too!

Ah! A red braise. Nice.