Spice pack contains:
1/2 tsp ground ginger
3 tbsp dried scallion
2 star anise
1 tbsp sichuan pepper
1/2 tsp garlic powder
2 red chili pepper
3 tbsp brown sugar
1 lb of pork belly, 1 1/2 inch cubed
A rack of baby back pork ribs, cut along the bone
1 lb pork shoulder, 1 1/2 inch cubed
Hong shao rou (also “Red Braised Pork”; Chinese: 红烧肉) is a classic pork dish from mainland China, cooked using pork belly and a combination of ginger, garlic, aromatic spices, chili peppers, sugar, light and dark soy sauce and rice wine. The pork belly is cooked until the fat and skin are gelatinous and melt easily in the mouth, while the sauce is usually thick, sweet and fairly sticky.
As the English name suggests, the melt in the mouth texture is formed as a result of a long braising process, using relatively little liquid.