Shanghai red-braised pork
上海红烧肉 shànghǎi hóngshāo ròu — glossy, sweet soy-braised pork belly from Shanghai home kitchens
Every Shanghai family has its own hong shao rou, the dark, sticky pork belly at the heart of benbang (local) home cooking. Unlike the Hunan version linked to Chairman Mao, there is no chilli here; the colour and gloss come from rock sugar, soy sauce and a long, quiet braise, and the flavour is unmistakably sweet and savoury. The cubes should hold their shape but give way under chopsticks, with soft fat and a sauce that clings like syrup. It is weekend and festival food, served with plenty of rice and something green, and it tastes even better the next day. Chef's tip: reduce the sauce uncovered over a high heat in the last 10 minutes and keep tossing; that is when the shine appears.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 4
Ingredients
Method
0/8 doneStep 1: Put 1 ½ lb skin-on pork belly in a pan of cold water, bring to the boil and simmer for 3 minutes to clean it. Drain, rinse and pat very dry.
6 minStep 2: Heat 1 tbsp neutral oil and 1 ⅜ oz rock sugar in a wok or heavy pan over a low heat, stirring, for 3–4 minutes, until the sugar melts and turns a deep amber. Don't let it go dark brown or it will taste bitter.
4 minStep 3: Add the pork at once and turn up the heat to medium. Stir-fry for 3 minutes, until every cube is coated in caramel. Stand back, as it may spit.
3 minStep 4: Add 4 slices fresh ginger, 3 spring onions and 3 tbsp Shaoxing wine and let it bubble for 30 seconds, then stir in 2 tbsp light soy sauce and 1 tbsp dark soy sauce.
Step 5: Pour in 2 cups hot water; it should just cover the meat. Use hot water, not cold: cold water hitting the hot meat tightens it and it never turns fully tender. Bring to the boil.
Step 6: Cover and simmer over a low heat for 60 minutes, stirring now and then, until a chopstick slides into the lean easily. The pork is well past the safe 145°F (145 °F).
60 minStep 7: Uncover, discard the ginger and spring onions, turn the heat to high and reduce the sauce for 8–10 minutes, tossing the pork, until it is thick and coats each cube like syrup. Taste and add ¼ tsp salt if needed.
10 minStep 8: Leave to rest for 3 minutes, then serve with steamed rice and stir-fried greens.
3 min
Nutrition per serving
- Calories
- 640 kcal
- Protein
- 18 g
- Carbs
- 14 g
- Fat
- 56 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does shanghai red-braised pork take?
- About 90 minutes in total: 15 minutes to prepare and 75 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of rock sugar?
- Caster sugar, same amount.
- What can I use instead of fresh ginger?
- ¼ tsp ground ginger per tbsp fresh (add it with the spices).
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