Hunan Braised Pork with Dried Chilli and Garlic
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 600 g diced pork shoulder
- 6 dried red chillies
- 5 garlic cloves
- 20 g fresh ginger, sliced
- 2 tbsp dark soy sauce
- 2 tbsp chinese rice wine
- 1 tbsp caster sugar
- 1 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 394 kcal
- Protein
- 28 g
- Carbohydrate
- 6.9 g
- of which sugars
- 4.5 g
- Fat
- 27.7 g
- of which saturates
- 9.2 g
- Fibre
- 0.6 g
- Salt
- 1.58 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the groundnut oil in a heavy-based pan and fry the pork shoulder for 5 minutes, until browned on all sides.
- 2
Add the dried red chillies, garlic and fresh ginger and fry for 1 minute until fragrant.
- 3
Pour in the dark soy sauce, chinese rice wine, caster sugar and enough water to just cover the pork.
- 4
Bring to a simmer, cover and cook gently for 40 minutes, until the pork is tender and no pink remains.
- 5
Uncover and simmer for a final 5 minutes to reduce the sauce until thick and glossy.
- 6
Serve with steamed rice.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.