Red Braised Pork

Hi, I’m back, sorry for taking so long though. Just an update, school started on Monday and I finally finished honor band prep. As a celebration, my parents agreed to teach me a new dish every week- my first lesson was yesterday: My mom’s red braised pork 🙂

Red braised pork is a favorite all over China, especially in the south. It’s one of the most recognizable Chinese dishes around and it’s also a family favorite. Plus, its very simple albeit time consuming. Onto the recipe!!!


First wash out the blood from the pork and cut it into cubes.


Then stir-fry the pork, add the soysauces, cooking wine and continue cooking for 2-3 more minutes


Add water, rock sugar, green onions, ginger and wait for the water to boil. When it boils, turn the fire down to low and cover.20150830_174500_resized

Cook for another 2-3 hours on low heat until the water is reduced to a thick sauce. Enjoy!!!!!!

Red Braised Pork


  •  500-600g pork (layered and fatty)
  • Light soy sauce (flavor)
  • Dark soy sauce (color)
  • Cooking wine
  • Ginger (large, thin slices)
  • Rock sugar
  • Green onion
  • Garlic
  • Vegetable oil


  1. soak the meat until the meat is blood-free
  2. heat oil in a wok until bubbling, place in ginger into hot oil until fragrant, then add meat
  3. stirfry until the meat is 50% cooked and pour out excess oil. Then add the soysauces and cooking wine, continue cooking for another 2-3 min
  4. add enough water so that the pork is covered and add in the remaining ingredients (Sugar, green onions and garlic)
  5. once the water is boiling transfer mixture into a pot or saucepan. Cover and cook on a low fire for an additional 2-3 hours.
  6. Serve and enjoy!!

Note: Be sure to taste as you cook, it’s the only way to succeed. There is no “perfect” measurements.



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