Hung Shao Pork

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READY IN:
SERVES:
1
UNITS:
US

Ingredients Nutrition

  • 1 lb lean belly pork strips, chopped into postage stamp sized squares if you like but it's not really necessary. (Other cheap cuts of pork are also good; try the hock. And leave the skin on; it goes gelatinous and)
  • 4 tablespoons light soy sauce
  • 2 tablespoons tamari
  • to taste oyster sauce, one big splodge
  • 1 inch fresh gingerroot, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 cinnamon stick
  • 2 star anise
  • 1 teaspoon szechuan peppercorns, dry fried
  • 2 tablespoons sugar
  • 12 cup sherry wine (optional)
  • 1 pinch msg (if, like me, you have no shame. Just please don't mention this to my mother.) (optional)

Directions

  1. Stir-fry ginger and garlic in a big casserole dish.
  2. Place pork in, skin down.
  3. (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.
  4. Cover and simmer over a very low heat for an hour.
  5. Turn the pork over.
  6. Simmer again for an hour.
  7. Fish the meat out and put it in a bowl.
  8. Reduce sauce a bit, taste, and add more soy/oyster sauce if you think it's needed.
  9. Strain through a sieve, pour over meat and enjoy.
  10. 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.
  11. (The cold sauce turns into a delicious jelly.)

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