Braised Pork in Red Yeast Rice Sauce

Name: Braised Pork in Red Yeast Rice Sauce
Prep time: 15 min
Cook time: 1 h 55 min
Total time: 2 h 10 min
Ingredients: 750 g boneless pork rib meat (cut into 5cm cubes); 1 fatty duck; 10 g red yeast rice powder (ground into fine powder, mixed with 30g water); 4 g cinnamon bark; 10 g refined salt; 75 g rock sugar; 25 g Shaoxing wine; 15 g soy sauce; 10 g sliced ginger; 10 g knotted scallion; 3 g star anise

A signature Wuxi specialty made with red fermented tofu, which lends the dish its characteristic color and flavor. Rich but not greasy, with tender pork that practically melts in your mouth.

2h 10m

Easy

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Ingredients

boneless pork rib meat (cut into 5cm cubes) 750 g

fatty duck 1

red yeast rice powder (ground into fine powder, mixed with 30g water) 10 g

cinnamon bark 4 g

refined salt 10 g

rock sugar 75 g

Shaoxing wine 25 g

soy sauce 15 g

sliced ginger 10 g

knotted scallion 10 g

star anise 3 g

Instructions

Pre-treatment

Cut the boneless pork rib meat into 5cm cubes, blanch then remove and set aside. Grind the red yeast rice into fine powder, mix with 30g water to form a smooth slurry.

Braising Preparation

Place a heat-resistant liner in the pot, add sliced ginger, knotted scallion, cinnamon bark and star anise, then add the pork rib meat. Place the fatty duck on top of the pork, pour the red yeast rice slurry into the pot, add Shaoxing wine, refined salt, soy sauce, 45g rock sugar and fresh water to just submerge all ingredients.

Simmering and Steaming

Bring the pot to a rolling boil over high heat, then reduce to low heat and simmer for 1.5 hours. Add the remaining 30g rock sugar to thicken the cooking sauce. Transfer the braised meat into individual bowls (skin side down), steam over a steamer until fully tender. When serving, invert the meat from the bowls into a soup tureen, bring the sauce to a boil over high heat to thicken, then pour the thickened sauce over the meat to serve.