Comments on: Hong Shao Rou (Red Cooked Pork) http://redcook.net/2008/01/18/hong-shao-rou-red-cooked-pork/?utm_source=rss&utm_medium=rss&utm_campaign=hong-shao-rou-red-cooked-pork Adventures from a Chinese Home Kitchen Sat, 12 May 2012 02:08:05 +0000 hourly 1 By: Lam, Liunhttp://redcook.net/2008/01/18/hong-shao-rou-red-cooked-pork/comment-page-1/#comment-1942 Lam, Liun Thu, 09 Feb 2012 05:00:45 +0000 http://www.redcook.net/?p=7#comment-1942 I use to share this dish with the Chairman every 2nd/4th Sunday of the month. The Chairman says to sear your meat in the oil before adding the sugar. Brings a more robust flavor to the dish he says. I use to share this dish with the Chairman every 2nd/4th Sunday of the month. The Chairman says to sear your meat in the oil before adding the sugar. Brings a more robust flavor to the dish he says.

]]> By: thomas dekkerhttp://redcook.net/2008/01/18/hong-shao-rou-red-cooked-pork/comment-page-1/#comment-1904 thomas dekker Sun, 15 Jan 2012 06:33:09 +0000 http://www.redcook.net/?p=7#comment-1904 I have never tried this before, however I will be trying it this weekend for the very first time! I actually just noticed you had a revised version so I will be trying that one! I have never tried this before, however I will be trying it this weekend for the very first time! I actually just noticed you had a revised version so I will be trying that one!

]]> By: Heidihttp://redcook.net/2008/01/18/hong-shao-rou-red-cooked-pork/comment-page-1/#comment-1738 Heidi Sat, 23 Jul 2011 04:27:43 +0000 http://www.redcook.net/?p=7#comment-1738 I have been living in Changsha for 4 years now and have made friends from all over the world. Last night, I somehow got myself roped into a Hong Shao Rou cook-off. I am not so worried about the other American in the contest, but the Chinese man that is competing worries me a bit. I have made this dish many times, but do you have any suggestions that might push me into the winner's circle. Thank you for any advice you might have. Heidi I have been living in Changsha for 4 years now and have made friends from all over the world. Last night, I somehow got myself roped into a Hong Shao Rou cook-off. I am not so worried about the other American in the contest, but the Chinese man that is competing worries me a bit. I have made this dish many times, but do you have any suggestions that might push me into the winner’s circle. Thank you for any advice you might have.
Heidi

]]> By: Heidihttp://redcook.net/2008/01/18/hong-shao-rou-red-cooked-pork/comment-page-1/#comment-1737 Heidi Sat, 23 Jul 2011 04:14:45 +0000 http://www.redcook.net/?p=7#comment-1737 I currently live in Changsha, and have been to that restaurant. You are right, it is quite good! I am so happy to know that so many others can enjoy this city. I currently live in Changsha, and have been to that restaurant. You are right, it is quite good! I am so happy to know that so many others can enjoy this city.

]]> By: Beccahttp://redcook.net/2008/01/18/hong-shao-rou-red-cooked-pork/comment-page-1/#comment-1573 Becca Thu, 10 Feb 2011 16:10:00 +0000 http://www.redcook.net/?p=7#comment-1573 Brilliant, thank you! Brilliant, thank you!

]]> By: Kian Lam Khohttp://redcook.net/2008/01/18/hong-shao-rou-red-cooked-pork/comment-page-1/#comment-1572 Kian Lam Kho Thu, 10 Feb 2011 15:11:30 +0000 http://www.redcook.net/?p=7#comment-1572 Hi Becca, Do make this dish. You'll really enjoy it. The recipe will make about 10 to 12 portions for use with the steamed buns. You can count on everyone wanting about two portions. Serve a few more dishes such as stir-fries or steamed vegetables then you can easily satisfy a party of six. Hi Becca, Do make this dish. You’ll really enjoy it. The recipe will make about 10 to 12 portions for use with the steamed buns. You can count on everyone wanting about two portions. Serve a few more dishes such as stir-fries or steamed vegetables then you can easily satisfy a party of six.

]]> By: Beccahttp://redcook.net/2008/01/18/hong-shao-rou-red-cooked-pork/comment-page-1/#comment-1571 Becca Thu, 10 Feb 2011 12:27:35 +0000 http://www.redcook.net/?p=7#comment-1571 Hi, I'm really keen to try this dish tonight but was wondering how many people the above quantities will serve? Hi, I’m really keen to try this dish tonight but was wondering how many people the above quantities will serve?

]]> By: New Blogs for Old | My Present and Thoughtshttp://redcook.net/2008/01/18/hong-shao-rou-red-cooked-pork/comment-page-1/#comment-1569 New Blogs for Old | My Present and Thoughts Tue, 08 Feb 2011 01:23:29 +0000 http://www.redcook.net/?p=7#comment-1569 [...] techniques, and like all good food blogs, his has excellent pictures. The title refers to the dish “red cooked pork”, which I am looking forward to trying [...] [...] techniques, and like all good food blogs, his has excellent pictures. The title refers to the dish “red cooked pork”, which I am looking forward to trying [...]

]]> By: Heatherhttp://redcook.net/2008/01/18/hong-shao-rou-red-cooked-pork/comment-page-1/#comment-1302 Heather Fri, 10 Sep 2010 16:17:18 +0000 http://www.redcook.net/?p=7#comment-1302 I tried you recipe tonight with a ssamgyeopssal cut of pork belly which was in my freezer. It is a very convenient cut to find here in Korea. If you are not familiar with it, it is slightly thicker than any bacon slice you will find.I reduced the parboiling and caramelizing times to adjust. It turned out great! I don't think it has the visual appeal and stunning of the larger chunks of pork belly, but simply delicious.Thank you for sharing this recipe!!! I enjoy cooking and eating Chinese food ever since I spent a semester in China. This was an entirely new dish for me though, and I am so excited to add a really delicious and easy recipe to my repertoire. Thanks again! I tried you recipe tonight with a ssamgyeopssal cut of pork belly which was in my freezer. It is a very convenient cut to find here in Korea. If you are not familiar with it, it is slightly thicker than any bacon slice you will find.

I reduced the parboiling and caramelizing times to adjust. It turned out great! I don’t think it has the visual appeal and stunning of the larger chunks of pork belly, but simply delicious.

Thank you for sharing this recipe!!! I enjoy cooking and eating Chinese food ever since I spent a semester in China. This was an entirely new dish for me though, and I am so excited to add a really delicious and easy recipe to my repertoire. Thanks again!

]]> By: Pathttp://redcook.net/2008/01/18/hong-shao-rou-red-cooked-pork/comment-page-1/#comment-1238 Pat Thu, 05 Aug 2010 06:31:00 +0000 http://www.redcook.net/?p=7#comment-1238 I have had hong shao rou in ShaoShan, Beijing, and Guangzhou but the very best I ever ate was a very small family restaurant on RenMen Lu in Changsha. Your recipe is close but I think it is the long experience that makes the Changsha version the best... besides, they add lots and lots of fresh peppers. I have had hong shao rou in ShaoShan, Beijing, and Guangzhou but the very best I ever ate was a very small family restaurant on RenMen Lu in Changsha. Your recipe is close but I think it is the long experience that makes the Changsha version the best… besides, they add lots and lots of fresh peppers.

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