Hong Shao Rou

bumping for opie since pic related looks tasty as fuk.

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>>7420000
well gee, thanks pa.

>>7419974
I've been using that recipe for quite some time. I do it in a heavy bottom pot. Otherwise the oil will get everywhere.

>>7420006

always remember to respect the quads, son.

looks damn tasty OP

does anyone know about adding a few aromatics to this? like maybe just some chili peppers and green onions. What spices could go in there?

>>7419974
That recipe is simple and it will work. I usually braise it in a similar set of ingredients plus a little water, hot pepper, star anise, cinnamon, ginger and scallion.

Cooking it now, will let you know how it went.

Can I use another cut of pork for this?

>>7419974
>Is doing it entirely in a pan the proper way

I don't think traditional chinese really HAS an analogue to the oven so pan is the way to go.

>>7420235
If you braise it shoulder meat works.

Just finished eating it.

Came out really nice. next time might make the sauce a bit stronger (either misjudged a tbsp or it was too little for 500g of pork)

>>7419974
Thats a good recipe. You could add 5 spice and garlic, anything else your making something different.