There are as many versions of this hong shao rou dish as there are families because recipes for Chinese red-cooked pork vary by region and often are passed down within generations. The up-shot though, is succulent pork coated in savory spiced caramel. And the verdict? In a word, FANTASTIC!!
Dark soy sauce develops a crimson tint with long-cooking, lending hong shao rou its characteristic hue. This Instant Pot iteration from Milk Street omits the condiment, which can be tricky to source, resulting in a dish that’s less red but no less delicious. The pork shoulder is braised with ginger, garlic and warm spices, rounded out by sugar, soy sauce and dry sherry, an easier-to-find alternative to Shaoxing, the rice wine traditionally used in the dish. (We had some Shaoxing on hand.)
Whether pressure- or slow-cooked until fork-tender, the meat is reserved and its aromatic braising liquid is reduced into a sticky-sweet sauce. Assertive and robust in flavor, hong shao rou is best served with plain rice and simple steamed or stir-fried vegetables. So we paired ours with steamed jasmine rice and baby bok choy sautéed with ginger, garlic, Shaoxing rice wine—many of the same ingredients as the pork.
NOTE: Don’t add liquid to the pot other than the ⅓ cup of dry sherry. Allowing the pork to braise in its own juices yields rich, meaty flavor and results in less liquid to reduce to a glaze at the end.
Chinese Ginger-Soy Braised Pork
Ingredients
- 1/4 cup white sugar
- 3 lbs. boneless pork shoulder, trimmed of fat, cut into 1-inch chunks
- 1 bunch scallions, thinly sliced, whites and greens reserved separately
- 1/4 cup minced fresh ginger
- 4 medium garlic cloves, minced
- 1 cinnamon stick
- 3 star anise pods
- 1/3 cup dry sherry or Shaoxing wine
- 2 Tbsp. soy sauce, preferably dark soy sauce
- Kosher salt and ground black pepper
Directions
- On a 6-quart Instant Pot, select Normal Sauté. Add the sugar and 1 tablespoon water, then cook, stirring occasionally, until the sugar has liquified and is golden brown, 6 to 8 minutes.
- Add the pork and toss to coat. Cook, stirring occasionally, until the pork is no longer pink and has rendered some fat, 7 to 10 minutes.
- Stir in the scallion whites, ginger, garlic, cinnamon, star anise, sherry and soy sauce. Press Cancel, then distribute the mixture in an even layer.
FAST: Lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 25 minutes. When pressure cooking is complete, allow the pressure to release naturally for 5 minutes, then release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot. OR
SLOW: Select More/High Sauté and bring the mixture to a boil. Press Cancel, lock the lid in place and move the pressure valve to Venting. Select Slow Cook and set the temperature to More/High. Set the cooking time for 4½ to 5½ hours; the pork is done when a skewer inserted into a piece meets no resistance. Press Cancel, then carefully open the pot.
- Transfer the pork to a medium bowl, leaving the cooking liquid in the pot. If necessary, using a large spoon, skim off and discard the fat from the surface of the liquid.
- Select More/High Sauté, bring the liquid to a boil and cook, stirring occasionally, until reduced to the consistency of honey, 13 to 15 minutes. Remove and discard the cinnamon and star anise.
- Return the pork and any accumulated juices to the pot and cook, stirring, until heated through, 2 to 3 minutes. Press Cancel to turn off the pot.
- Taste and season with salt and pepper. Serve sprinkled with the scallion greens.
Recipe by Rose Hattabaugh for Milk Street
Accounting for Taste 