Comments on: Hong Shao Rou (Red Cooked Pork)

By: Chang Long

Chang Long — Mon, 07 Dec 2009 19:36:05 +0000

I love this dish how my grandma makes. Yummie!
The reason why it’s never on the menu is because the bacon is very greasy. A lot of people don’t greasy bacon.
That’s the reason why there is no hong shao rou on the menu in Belgium

By: Learning to Cook » Blog Archive » Hong Shao Rou Red Cooked Pork | Red Cook

Fri, 15 May 2009 15:52:55 +0000

[...] Hong Shao Rou Red Cooked Pork | Red Cook. [...]

By: Kian

Kian — Mon, 23 Feb 2009 03:50:26 +0000

Mark, So good to hear you enjoying this recipe. I am glad you experimented with different cut of meat and adding hard boiled eggs. Yes, hard boiled eggs in red cooked pork is very traditional.

By: Mark

Mark — Fri, 20 Feb 2009 22:08:03 +0000

1 more final update, made this again but this time added hardboiled eggs…because it seemed similar to what i have seen with tea eggs…and the wife loved them!

By: 100 Chinese Foods To Try Before You Die - the childhood food memories abound… « Family Styles

Fri, 20 Feb 2009 20:25:58 +0000

[...] Red cooked pork – hey irene, would you hit that? i’d hit it [...]

By: Mark

Mark — Thu, 12 Feb 2009 19:57:55 +0000

Just an update, I used this recipe but instead of pork belly, i substituted baby back pork ribs. My wife says it was still great! I had the butcher cut them into small pieces and was even easier to cook (pork belly can be hard to cut).

By: Richard

Richard — Sun, 25 Jan 2009 02:04:24 +0000

I have red cooked pork shoulder/picnic ham with great results and plenty left over pork for fried rice. Cooking time a few hours. Richard

By: Kian

Kian — Thu, 22 Jan 2009 14:42:25 +0000

Carmen,

Yes, this recipe can be adapted for pork ribs. Do cut the ribs into short pieces. Red cooking can be adapted for many differnet types of meat and cut. Red cook pork ribs are known as “hong shao pai gu” (紅燒排骨) in Chinese.

Mark,

I am so pleased you enjoy my recipe. And yes, you should leave the skin on. In fact the skin is prized by many Chinese. The texture is very much an acquired taste for the American palate. But once you’ve tried it you’ll never go back to lean meat.

By: Mark

Mark — Thu, 22 Jan 2009 06:04:54 +0000

Hi, I made this tonight for my Chinese wife. I don’t eat meat so I had to go by the recipe and hope it tasted good. She was suprised I could cook Hong Shao Rou and said it tasted great!

Question for you: When I bought the pork belly it came with skin. Do you normally take off the skin or leave it on?

Thanks!

Mark
San Francisco

By: Carmen

Carmen — Wed, 21 Jan 2009 17:17:10 +0000

Can this be done with pork ribs cut across the bone into small pieces (pork riblets)?