Hunan Red Braised Pork
Tender pork shoulder braised in a deeply savory and slightly spicy sauce of soy, vinegar, and chilies. A classic Hunan dish with sticky-glazed meat and rich, complex flavor.
- Total time
- 90 min
- Servings
- 4
- Calories
- 540
- Protein
- 68g
Ingredients
- 2 pounds Pork shoulder, cut into 1.5-inch cubes
- ½ cup Soy sauce
- 3 tablespoons Rice vinegar
- 3 tablespoons Brown sugar
- 2 tablespoons Ginger, sliced into thin coins
- 6 count Whole dried red chilies (or chili flakes)
- 4 count Garlic cloves, minced until pencil-tip size
- 1.5 cups Water
- 2 stalks Green onions, cut into 1-inch lengths
Instructions
- 1
Pat the pork cubes dry with paper towels by pressing gently on each piece for 2–3 seconds; this helps them brown evenly instead of steaming.
- 2
Slice the ginger into thin coins by placing it on the cutting board, laying the knife flat against the surface, and slicing downward across the length.
- 3
Mince the garlic until the pieces are smaller than a grain of rice—about the size of pencil-tip dots—using a sharp knife and rocking it gently.
- 4
Cut the green onions into 1-inch lengths by laying them on the board and slicing straight down across the stalk at 1-inch intervals.
- 5
Heat the 12-inch skillet over medium-high heat until it is very hot and a drop of water sizzles and evaporates in under 2 seconds.
- 6
Add half the pork cubes to the hot, dry skillet in a single layer and leave them untouched for 3 minutes until the bottoms turn deep golden brown.
- 7
Stir the pork and cook for 2 more minutes, stirring once every 30 seconds, until most sides are browned; then transfer to a clean plate.
- 8
Repeat steps 6 and 7 with the remaining pork cubes, browning them the same way and adding them to the plate when done.
- 9
Add the minced garlic and ginger slices to the same skillet and stir constantly over medium heat for 30 seconds until the smell becomes strong and fragrant.
- 10
Add the 6 dried chilies (or 2 teaspoons of chili flakes) to the skillet and stir for 10 seconds to release their flavor into the hot oil.
- 11
Pour the soy sauce, rice vinegar, brown sugar, and 1.5 cups of water into the skillet and stir continuously for 15 seconds until the sugar dissolves.
- 12
Return all the browned pork cubes to the skillet, pushing them down into the liquid until they are mostly submerged, about 30 seconds.
- 13
Bring the liquid to a gentle boil over medium-high heat; you'll see large bubbles breaking at the surface, about 3–4 minutes.
- 14
Reduce the heat to low and cover the skillet partially with the lid, leaving a 1-inch gap so steam can escape but the liquid simmers gently.
- 15
Simmer the pork for 45 minutes, stirring once every 15 minutes, until the meat is so tender a fork pierces it easily and the sauce has darkened.
- 16
Remove the lid and increase the heat to medium, allowing the sauce to bubble gently and reduce for 8–10 minutes until it coats the pork and looks glossy.
- 17
Taste the braised pork by lifting a small piece and sampling it; the flavor should be deep, salty-sweet, and spicy—add more soy sauce if you prefer it saltier.
- 18
Pour the pork and all the sauce into a serving bowl or onto a plate, then scatter the green onion pieces over the top in a small pile.
Tools you’ll need
- 12-inch stainless steel or cast iron skillet with lid
- Cutting board
- Sharp 8-inch chef's knife
- Paper towels
- Wooden spoon or silicone spatula
- Measuring spoons
- Measuring cups
- Large serving bowl or platter
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