Anthony Zhao's Red Braised Pork recipe 红烧肉

As featured by Rick Stein on his BBC show Taste of Shanghai. Watch the clip of Anthony cooking it with Rick here.

“This incredible recipe from Anthony Zhao is a must try at home.” – Rick Stein



2 T olive oil

3 T rice wine

1 small bay leaf

1 star anise

1 small cinnamon stick

1/2 t salt

1 small bunch scallions

2 small slices ginger

40 grams rock sugar (or experiment with a combination of stevia and birch xylitol)

3 T dark soy sauce (can use gluten free dark soy or tamari)

1 T light soy sauce (or coconut aminos)

1/2 T black vinegar

500 g 5-layered belly pork





1. Heat oil in pan, add scallions and ginger and slowly saute until they are

golden brown and fragrant

2. Add star anise, cinnamon and bay leaf, saute one minute

3. Add pork and quickly sear outside

4. Add both soy sauces and stir quickly

5. Add rice wine and deglaze pan

6. Add enough water to cover the meat and rock sugar, cover pan, lower heat

and simmer for 30 minutes.

7. Add vinegar and continue simmering for around 15 more minutes or until

liquid is reduced to around 30% of original volume.

8. Taste for seasoning, add optional salt

9. Turn up heat to quickly reduce sauce until it reaches a syrupy consistency

and thickly coats the meat

10. Serve immediately over hot rice