Is this a recipe or a personal journal entry? Do we really need all those words before getting to the meat of the post? Come on, editors.
What you did there, I saw it.
Of all the colder weather-appropriate dishes to be found within Chinese cuisine – bubbling hot pot, a steaming bowl of Lanzhou lamian, a hearty bowl of stewed beef and potatoes – my favorite is undoubtedly red-cooked pork.
There's nothing, in particular, to say that red-cooked pork is an autumn or winter dish, but the combination of plentiful and gelatinous fat and sticky dark sauce definitely gives it a rib-sticking feel. Red-cooked pork is a great dish to cook on a chilly weekend afternoon, since after a bit of prep it basically just needs to sit and bubble away on the stove for an hour or so, leaving you free to get on with other things.
I realize that I am a bit of a broken record when it comes to recommending Fuchsia Dunlop’s writing on Chinese food but I am going to do it one more time while insisting you buy her book, Land of Fish and Rice, which focuses on the food of the Jiangnan region (the lands south of the lower reaches of the Yangtze River, including Shanghai). Her version of red-cooked pork is among the best and simplest to make I have tried.
Shanghai red-braised pork (上海红烧肉)
Taken from Land of Fish and Rice by Fuchsia Dunlop
Serves four to six as part of a shared meal
1kg piece of belly pork, with skin (五花肉 wǔhuāròu)
Bring a pan of water to boil and cook the pork belly for 5 minutes. Drain and rinse in cold water. When the pork is cool enough to handle, cut into 2-3cm cubes.
Heat the oil in a wok or heavy-bottomed pan with a lid and stir fry the ginger, leek, star anise, and cassia bark for 1 minute until fragrant. Add the pork and stir-fry for a couple of minutes until the pork fat starts to render out.
Splash in the Shaoxing wine and keep stirring for 30 seconds, then add the water, light soy, dark soy, and sugar.
Cover and simmer for 45 minutes to 1 hour, or until the pork is tender. Transfer the pork to a deep container, leave to cool, then place in the fridge overnight.
The next day, use a metal spoon to remove any white, solidified fat that has accumulated on the top of the pork. Transfer the pork and sauce (which should have taken on a jelly-like texture) to a clean pan and bring to a simmer. Simmer until the sauce has reduced and coats the pieces of pork. Transfer to a dish and serve.
Notes:
READ: Keep Cozy and Full With This Winter Warmer Recipe For Bouncy Biangbiang Noodles
Photos: Robynne Tindall, Wikimedia
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