Introduction
This is one of the many delicious dishes my Chinese mother-in-law roles out on a regular basis. Ask any Chinese person and they can tell you stories of grandmother’s Hong Shao Pai Gu. It’s really easy to cook, cheap and delicious.
Cooking time
- Preparation time: 10 minutes
- Slow cooking time: 50 minutes
Ingredients
- 1 1/2 lb. pork steak meat slices into two pieces
- 2 tablespoons sugar
- 3 whole star anise
- 2 tablespoons dark soy sauce
- 1/4 cup rice wine (‘shaohsing rice wine’ does the job)
- Ginger (A small hand full)
- 2 or 3 cups of water
Instructions
1. Wash the pork steak then slice in two (place on flat board, put your hand on top and slice though the meat).
2. Place the pork steak in a sauce pan of cold water, place on the hob and begin heating
…and then in quick succession:
3. Crush the ginger (I use a rolling pin), throw this in the pan.
4. Add the brown sugar, chinese red cooking wine and soy sauce into the pan.
5. Cover the pan, bring to the boil and simmer over low heat. Cook for about 40 minutes.
Stir the meat every 10 minutes to make sure the bottom of the pot does not get burnt.
6. Remove the cover and turn the heat to medium high. Cook the meat for another 10 minutes until the sauce reduces to a smooth consistency.
Pictures
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Notes
The dish is quite salty with a powerful taste and is intended to be eaten in small morsels with fresh veg.
