Hong Shao Rou Express (Shanghainese Caramelized Soy, Ginger & Star Anise Braised Pork) – Authentic China Recipe
Shanghai comfort icon braised until ruby-red and glossy with warm star anise and ginger.
- Country of Origin
- 🇨🇳 China (East Asia, Asia)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Bite-sized pork belly or shoulder cubes, Baby bok choy, Steamed white rice, Shaoxing wine, Rock/brown sugar caramel
Ingredients for Hong Shao Rou Express (Shanghainese Caramelized Soy, Ginger & Star Anise Braised Pork) (4 Servings)
- 1.25 lbs (or 2.5 cups) bite-sized pork belly or shoulder cubes, prepped into bite-sized pieces
- 1.5 cups baby bok choy, washed and trimmed
- 1 cup steamed white rice
- 1 medium onion and 3 cloves garlic, finely minced with Shaoxing wine
- 1.5 tbsp traditional China seasoning (rock/brown sugar caramel, star anise, cinnamon stick, fresh ginger)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown bite-sized pork belly or shoulder cubes for 5 minutes.
- Add minced onion, garlic, Shaoxing wine, and rock/brown sugar caramel, star anise, cinnamon stick, fresh ginger, stirring for 2 minutes until deeply aromatic.
- Add baby bok choy and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in steamed white rice right before serving warm.