Hong Shao Rou (红烧肉) is a popular Chinese dish. Literal translation of the dish is red braised pork. Essence of this recipe is braising pork in soy sauce and sugar, which gives the sauce a glossy caramelized finish. The dish originates from the Chinese province of Hunan, but nowadays it is associated with Shanghai. It was favorite dish of Mao Tse-tung, the founding father of China, and it is often referred to as Chairman Mao’s red braised pork.
This recipe works great from frozen, just blanch frozen meat and then cut it to larger cubes.
Stovetop method
Simmer for 1 hour until the pork is tender.
Slow cooking method
Slow cook on LOW for at least 11 hours or HIGH for 5 hours.
Pressure cooking method
Pressure cook on 80kpa for at least 20 minutes with Natural release.