Mimi Thorisson is a brilliant chef, Mother, now Italy dweller, previously raised in Hong Kong, and YALI Tribe member! Today she shares her Hong Shao Pork recipe for Lunar New Year.
Mimi wearing the Suffolk Green Puffer Blazer from YALI Core Collection
This Lunar year is governed by the Ox.
Traditionally, it is a day of coming together in community and honoring their ancestors and religious deities dating
back to the 14th century.
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Hong Shao Pork
Ingredients Red braised pork with spices:
1 kg/ approx. 2 pounds pork hock or pork belly (if you are using pork belly, chop into brownie-sized squares)
5 star anise
1 teaspoon fennel seed
2 cinnamon stick
6 cloves
1 slice orange peel
10 slices of fresh ginger
2 cloves garlic, sliced
1 shallot, sliced
A handful of chopped scallions
Ingredients for the sauce:
4 tbsp granulated sugar
2 tbsp vegetable oil
3 tbsp light soy sauce
2 tbsp dark soy sauce
1 tbsp sesame oil
1 tbsp Worcestershire sauce
240 ml/ 1 cup shaoxing wine (Chinese rice wine – you can use dry sherry as a substitute)
Ingredients Red braised pork with spices:
1 kg/ approx. 2 pounds pork hock or pork belly (if you are using pork belly, chop into brownie-sized squares)
5 star anise
1 teaspoon fennel seed
2 cinnamon stick
6 cloves
1 slice orange peel
10 slices of fresh ginger
2 cloves garlic, sliced
1 shallot, sliced
A handful of chopped scallions
Ingredients for the sauce:
4 tbsp granulated sugar
2 tbsp vegetable oil
3 tbsp light soy sauce
2 tbsp dark soy sauce
1 tbsp sesame oil
1 tbsp Worcestershire sauce
240 ml/ 1 cup shaoxing wine (Chinese rice wine – you can use dry sherry as a substitute)
Directions:
1. Blanch the pork in boiling salted water for 2 minutes.
2. Skim off scum from surface. Drain and pat dry with kitchen paper. Set aside.
3. In a pan or wok, melt the sugar with 1 tbsp water on a medium heat. When it starts to turn slightly golden, add the pork coating it all over.
4. Immediately set aside with all the syrupy sauce.
5. In a large pot, heat the oil and fry the ginger, shallot and garlic for a minute.
6. Add all the other spices, orange peel and stir until the fragrances are released.
7. Add the sesame oil, stir for 30 seconds.
8. Add the dark, light soy sauce and Worcestershire sauce, continue stirring for 1 minute.
9. Add the shaoxing wine and reduce for 1 minute.
10. Add the pork along with all its juices and syrup. Pour enough water to cover the pork, bring to a boil and cover.
11. Simmer on a low heat for 3 hours, or until the meat is so tender it falls apart. Before serving, remove the pork and spices from the pot and set aside.
12. Turn the heat up on high for about a minute or two to reduce the sauce (or a bit longer if necessary). It should become thick and glossy. Return pork and spices to the pot and serve immediately.
13. Drizzle the pork with finely chopped scallions and serve with freshly steamed white rice.
1. Blanch the pork in boiling salted water for 2 minutes.
2. Skim off scum from surface. Drain and pat dry with kitchen paper. Set aside.
3. In a pan or wok, melt the sugar with 1 tbsp water on a medium heat. When it starts to turn slightly golden, add the pork coating it all over.
4. Immediately set aside with all the syrupy sauce.
5. In a large pot, heat the oil and fry the ginger, shallot and garlic for a minute.
6. Add all the other spices, orange peel and stir until the fragrances are released.
7. Add the sesame oil, stir for 30 seconds.
8. Add the dark, light soy sauce and Worcestershire sauce, continue stirring for 1 minute.
9. Add the shaoxing wine and reduce for 1 minute.
10. Add the pork along with all its juices and syrup. Pour enough water to cover the pork, bring to a boil and cover.
11. Simmer on a low heat for 3 hours, or until the meat is so tender it falls apart. Before serving, remove the pork and spices from the pot and set aside.
12. Turn the heat up on high for about a minute or two to reduce the sauce (or a bit longer if necessary). It should become thick and glossy. Return pork and spices to the pot and serve immediately.
13. Drizzle the pork with finely chopped scallions and serve with freshly steamed white rice.
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