Shanghai Style braised Pork is another signature dish of China which is locally popular as Hóngshāo Ròu. This braised Pork is mostly done with Pork Belly. It is delicious, healthy, uses ZERO oil and can be prepared a day ahead. If you use chicken instead of pork the preparation can be real quick too. Shanghai Style braised Pork is mostly enjoyed with white steamed rice but sometimes they are served on the bed of steamed or boiled noodles as well. The left over braised sauce is served with white rice for breakfast or brunch.
As this ZERO oil recipe was part of my Taiwan trip I paired it with my Peking Style Noodles and got a large bowl of left over. And I finished it off by following the Chinese tradition; served it with steamed white rice for next day’s dinner.
Here is the recipe of Shanghai Style braised Pork or Hóngshāo Ròu.
Preparation Time: 15 mins (for chicken) & 30 mins (for pork)
Cooking Time: 90 mins (for chicken) & 210 mins (for pork)
Total Time: 105 mins (for chicken) & 240 mins (for pork)
Yield: 4 servings
Chicken Or pork: 500g,
Fresh minced garlic: 1 tbsp
Fresh grated ginger: 1 tbsp
Salt: 1 tsp
Orange zest of 1 medium orange
Cinnamon stick: 1, 2”
Star anise: 2
Dried red chili: 2
Orange juice: ¼ cup
For braised sauce:
Dark Soy sauce: ½ cup
Light soy sauce: ½ cup
Black pepper powder: 1 tsp
Dry sherry: 2 cup
Chicken/pork stock: 2 cups
Spring onion: ½ cup
Sugar: 5 tbsp
Wash and clean the meat; cut it into bite size pieces. Rub ginger, garlic and salt on the pieces. Keep aside for 15 mins for chicken and 30 mins for pork. Dice ½ of the three color bell peppers into squares.
Take orange juice in a large deep bottomed nonstick pan. Keep 2 tbsp of orange zest aside. Add rest of the orange zest, cinnamon stick, star anise, dried red chili and bring it to boil. Once bubbles start coming out add chicken/pork and bell pepper pieces and simmer for 15 mins for chicken and 30-40 mins for pork.
In another large bowl combine all the ingredients for braised sauce and mix well. Pour this braised sauce in the pan and bring it to boil. Cover with the lid and simmer for 1 hr for chicken and 2.5 hrs to 3 hrs for pork. Add spring onion and 1 tbsp of orange zest and boil until the liquid reaches your desired consistency. Adjust seasoning at this point of time.
Once sauce is done switch off the flame and remove immediately. Serve hot or cold on the bed of steamed white rice or noodles.