Uncovering the Delicious Secrets of Fuchsia Dunlop’s Shanghai Red-Braised Pork with Eggs
When it comes to Chinese home cooking, few names hold as much prestige as Fuchsia Dunlop. Renowned for her expertise in Sichuan and other regional cuisines, Dunlop’s recipes are a treasure trove of flavors and techniques that transport your taste buds to the heart of China.
One of Dunlop’s standout dishes, a true classic that showcases the bold flavors of Shanghai cuisine, is the Shanghai Red-Braised Pork with Eggs. This dish is a harmonious marriage of richly braised pork belly and tender eggs slow-cooked in an aromatic sauce. Its deep reddish-brown hue and tantalizing aroma instantly whet your appetite.
Why Is Shanghai Red-Braised Pork with Eggs So Special?
Shanghai Red-Braised Pork with Eggs, or “Hong Shao Rou” as it is known in Chinese, is a dish that embodies the soul of Shanghai’s culinary traditions. Considered a comfort food and a staple on many family dinner tables, it combines the tender melt-in-your-mouth texture of pork belly with the silkiness of braised eggs.
The secret behind the dish’s coveted color and intense flavor lies in the careful concoction of spices and seasonings. A blend of soy sauce, rock sugar, Shaoxing rice wine, ginger, and star anise infuse the dish with a delightful sweetness, creating a symphony of savory and sweet notes that make every bite memorable.
The Step-by-Step Guide to Creating this Exquisite Dish
To create Fuchsia Dunlop’s Shanghai Red-Braised Pork with Eggs, follow these simple steps:
- Start by preparing the ingredients: get some tender pork belly, a few hard-boiled eggs, ginger, green onions, and the key seasonings.
- Slice the pork belly into bite-sized pieces, blanch them in boiling water, and drain.
- In a hot wok, melt some rock sugar until it caramelizes into a fragrant dark brown sugar. This is the secret to achieving the dish’s appetizing color.
- Add the pork belly and ginger, stir-frying until the meat turns golden brown.
- Pour in the soy sauce and Shaoxing wine, allowing the flavors to meld and the meat to absorb the aromatic essence.
- Add the star anise, a dash of salt, and just enough water to cover the ingredients. Bring it to a gentle simmer.
- Cover the wok and let the meat braise slowly for at least two hours until it becomes tender and succulent.
- Finally, add the hard-boiled eggs to the wok, allowing them to soak up the flavors. Simmer for an additional 20 minutes.
Once the dish is ready, serve the Shanghai Red-Braised Pork with Eggs hot, with fluffy steamed rice or soft mantou buns to absorb the savory sauce. The combination of rich pork and tender eggs will create an unforgettable taste experience that showcases the essence of Shanghai cuisine.
Unlock the Essence of Shanghai Cuisine
Fuchsia Dunlop’s Shanghai Red-Braised Pork with Eggs is not just a dish but a gateway to understanding the unique flavors and traditions of Shanghai cuisine. The gentle art of braising and the nuanced use of spices create a dish that is simultaneously comforting and exciting.
So, put on your apron, gather your ingredients, and embark on a culinary journey to Shanghai. Let the vibrant colors, fragrant aromas, and unforgettable flavors of this classic dish transport you to the bustling streets and vibrant food scene of China’s most cosmopolitan city.
With Fuchsia Dunlop’s recipe as your guide, you are ready to impress your family and friends with a taste of authentic Shanghai cuisine right in the comfort of your own home. Enjoy!
– 500g of pork belly, preferably with the skin
– 4 eggs
– 2 tablespoons of vegetable oil
– 2 tablespoons of Shaoxing wine
– 2 tablespoons of light soy sauce
– 1 tablespoon of dark soy sauce
– 2 tablespoons of rock sugar or regular sugar
– 2 spring onions, finely chopped
– 2 slices of ginger
– 2 cloves of garlic, sliced
– 1 cinnamon stick
– 2 star anise
– 1 teaspoon of Sichuan peppercorns (optional)
– Water
1. Cut the pork belly into bite-sized pieces.
2. Heat the vegetable oil in a wok or deep frying pan over medium heat.
3. Add the pork belly and stir-fry until it starts to brown.
4. Add the ginger, garlic, spring onions, cinnamon stick, star anise, and Sichuan peppercorns (if using).
5. Stir-fry for a minute to release the aromatics.
6. Add the Shaoxing wine, light soy sauce, and dark soy sauce. Stir to coat the pork evenly.
7. Add enough water to cover the pork.
8. Add the rock sugar or regular sugar and stir until it dissolves.
9. Bring the mixture to a boil, then reduce the heat to low and simmer for about 1 hour, or until the pork is tender and the sauce has thickened.
1. Hard-boil the eggs in a separate pot of boiling water.
2. Once cooked, remove the eggs from the water and let them cool before peeling.
3. Once peeled, use a small knife to lightly score the eggs to help them absorb the flavors of the braising sauce.
Was this page helpful?
Read Next: How To Make Poached Eggs Like Alton Brown
Related Articles
