Red-Cooked Pork (Hong Shao Rou)

This classic Shanghainese dish, with ruby-red chunk of meltingly buttery pork cloaked in glossy sweet-salty sauce, is delicious.
  • Cooking Time: 2hrs



  1. Uncover and raise heat to medium-high. Simmer until sauce reduces to smooth consistency (10-15min)
  2. In a wok, combine sugar and 2tbsp of water over medium-high heat and stir until dissolved.
  3. Drain pork and rinse to remove scum
  4. Add rice wine, both soy sauces, and enough water to cover pork
  5. Add scallions, garlic, ginger and star anise and toss (1-2min)
  6. Add pork and sauté until pork is browned (3-4min)
  7. Swirl not stir sugar until bubbles form and it turns dark (3-4min)
  8. Lower heat, cover and simmer until pork is tender (1-2hr+)
  9. Add more soy sauce or sugar to taste
  10. Bring large pot of water to boil. Add pork and boil for 10min, skim scum.