Tai Hou Hong Shao Rou (empress Dowager's Braised Pork)
Tai Hou Hong Shao Rou, or Empress Dowager's Braised Pork, is a classic dish from Chinese Aristocrat Cuisine. This dish is known for its rich and savory flavors, tender meat, and beautiful caramelized glaze.
Ingredients
- 2 lbs pork belly, cut into 1-inch cubes
- 3 tbsp soy sauce
- 2 tbsp Shaoxing wine
- 1 tbsp sugar
- 3 slices ginger
- 2 cloves garlic, minced
- 2 star anise
- 1 cinnamon stick
- 2 cups water
Instructions
- In a large pot, blanch the pork belly in boiling water for 5 minutes. Drain and set aside.
- In the same pot, add soy sauce, Shaoxing wine, and sugar. Cook over medium heat until the sugar dissolves.
- Add the blanched pork belly, ginger, garlic, star anise, and cinnamon stick to the pot. Stir to coat the pork with the sauce.
- Pour in the water and bring to a boil. Then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the pork is tender.
- Uncover the pot and increase the heat to medium-high. Cook, stirring occasionally, until the sauce thickens and coats the pork, about 15 minutes.
- Transfer the braised pork to a serving dish and serve hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 24g
Supplies
Large pot Serving dish
Tools
Knife Cutting board Measuring spoons
Serving suggestions
Serving Suggestions: Serve the Tai Hou Hong Shao Rou with steamed white rice and a side of steamed vegetables.
Tips & tricks
Tips: For an extra flavorful twist, marinate the pork belly in the soy sauce and Shaoxing wine mixture for 1 hour before cooking.
Cost
$15