Recipes Cuisine Asian Chinese Grandma's Hong Shau Rou (Red Braised Pork) 5.0 (2) 2 Reviews 4 Photos I have been reading about this traditional Chinese dish on the Internet and found there are many different versions of it. Some are spicy, incorporating chile and ginger. Others have the spices of star anise, cinnamon, and lots of garlic added too. The recipe my grandma passed on to us here is the garlicky one. Garnish with some chopped spring onions or cilantro and serve with steamed white rice or buns. I like to serve a side dish of pickled cucumber slices with the pork and this tanginess brings another dimension to the dish. Chi Fan (time to eat)! Submitted by ChinaWallace Published on June 19, 2020 Save Rate Print Share Close Add Photo 4 4 4 Prep Time: 15 mins Cook Time: 1 hr 10 mins Additional Time: 5 mins Total Time: 1 hr 30 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 1 pound pork belly, sliced 2 tablespoons vegetable oil 1 (3 inch) cinnamon stick 3 whole star anise ¼ cup light soy sauce ¼ cup Shaoxing rice wine 3 tablespoons dark soy sauce 3 tablespoons white sugar, or to taste 10 cloves garlic, peeled ¼ cup water, or as needed Directions Bring a pot of water to a boil; add pork belly. Cook until pork belly softens, about 5 minutes. Drain and cool pork until easily handled, 5 to 10 minutes. Cut into 2-inch chunks. Heat vegetable oil in a large pot over medium-low heat. Add cinnamon stick and star anise; fry until fragrant, about 30 seconds. Stir in pork belly, light soy sauce, Shaoxing wine, dark soy sauce, sugar, and garlic. Reduce heat to very low and simmer, stirring occasionally and adding water if sauce reduces too quickly, until pork is tender, about 50 minutes. Increase heat slightly and continue simmering until sauce reduces to a sticky consistency, about 10 minutes. Remove cinnamon stick and star anise; discard. Cook's Notes: Just use a tablespoon of Chinese five-spice powder if you do not have the listed spices. It's just as good. Flash-fry it too. Substitute sherry for the Shaoxing rice wine if needed. Sometimes I add some hard-boiled eggs at the end of the cooking. My children loved the soy sauce-flavored eggs; they still do. This pork dish tastes better the day after it's made due to a continued melding of flavors. Just reheat over low heat or microwave it. I Made It Print Nutrition Facts (per serving) 342 Calories 23g Fat 16g Carbs 16g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 342 % Daily Value * Total Fat 23g 29% Saturated Fat 6g 31% Cholesterol 41mg 14% Sodium 2440mg 106% Total Carbohydrate 16g 6% Dietary Fiber 1g 3% Total Sugars 10g Protein 16g 31% Vitamin C 3mg 3% Calcium 37mg 3% Iron 1mg 8% Potassium 294mg 6% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.