Hung Shao Chu Jo (hoong shaow chew roh) is one of the most popular dishes in China, and the skin of the pork is considered to be ‘an integral part of the delicacy of the dish. Serve with boiled rice.
4 lb. belly of pork
3 fl. oz. vegetable oil
7 tablespoons soy sauce
1 tablespoon sugar
5 fl. oz. chicken or beef stock
5 fl. oz. red wine
Preheat the oven to warm 325 °F (Gas Mark 3, 170°C).
With a sharp knife, cut the pork through the skin into twelve pieces.
In a medium-sized flameproof cas-serole, heat the oil over moderate heat. When the oil is hot, place the pork slices in the casserole. Fry them, turning frequently, for 3 to 4 minutes or until the meat is evenly browned on both sides.
Remove the casserole from the heat and pour off the excess oil. Add 4 table-spoons of the soy sauce, half of the sugar and 3 fluid ounces each of the stock and wine. Turn the meat in this sauce several times.
Return the casserole to the heat and bring the sauce to the boil. Transfer the casserole to the oven and roast for 1 hour, turning the meat once.
Remove the casserole from the oven and add the remaining soy sauce, sugar, stock and wine. Turn the meat over several times. Return the casserole to the oven and reduce the temperature to cool 300°F (Gas Mark 2, 150°C). Continue roasting for another hour, turning the meat once.
Remove the casserole from the oven and serve at once.