Hung Shao Pork Recipe

Name: Hung Shao Pork
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb lean belly pork strips, chopped into postage stamp sized squares if you like but it's not really necessary. (Other cheap cuts of pork are also good; try the hock. And leave the skin on; it goe…; 4 tablespoons light soy sauce; 2 tablespoons tamari; to taste oyster sauce, one big splodge; 1 inch fresh gingerroot, finely chopped; 4 cloves garlic, finely chopped; 1 cinnamon stick; 2 star anise; 1 teaspoon szechuan peppercorns, dry fried; 2 tablespoons sugar; 1/2 cup sherry wine (optional); 1 pinch msg (if, like me, you have no shame. Just please don't mention this to my mother.) (optional)

Servings: persons

1 lb lean belly pork strips, chopped into postage stamp sized squares if you like but it's not really necessary. (Other cheap cuts of pork are also good; try the hock. And leave the skin on; it goes gelatinous and)
4 tablespoons light soy sauce
2 tablespoons tamari
to taste oyster sauce, one big splodge
1 inch fresh gingerroot, finely chopped
4 cloves garlic, finely chopped
1 cinnamon stick
2 star anise
1 teaspoon szechuan peppercorns, dry fried
2 tablespoons sugar
1/2 cup sherry wine (optional)
1 pinch msg (if, like me, you have no shame. Just please don't mention this to my mother.) (optional)

1
Stir-fry ginger and garlic in a big casserole dish.
2
Place pork in, skin down.
3
(Pluck it with tweezers first if it bears an unhealthy resemblance to your husband's back). Add everything else and a couple of cups of water.
4
Cover and simmer over a very low heat for an hour.
5
Turn the pork over.
6
Simmer again for an hour.
7
Fish the meat out and put it in a bowl.
8
Reduce sauce a bit, taste, and add more soy/oyster sauce if you think it's needed.
9
Strain through a sieve, pour over meat and enjoy.
10
I like to leave the meat, covered with the sauce, in the fridge for at least 24 hours before eating; the flavours intensify to a surprising extent. (It's also easier to remove fat from the top at this stage, when it's set.) Serve with rice; it's also good in sandwiches.
11
(The cold sauce turns into a delicious jelly.)

398

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb lean belly pork strips, chopped into postage stamp sized squares if you like but it's not really necessary. (Other cheap cuts of pork are also good; try the hock. And leave the skin on; it goes gelatinous and), 4 tablespoons light soy sauce, 2 tablespoons tamari, to taste oyster sauce, one big splodge, and more.

Yes, Hung Shao Pork falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hung Shao Pork

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions