Red-cooked Pork (Hong Shao Rou) - Paleo/ AIP
Author: 
Cuisine: Chinese
Serves: 4 servings
 
Ingredients
  • 2lb/ 900g fatty pork belly, cut into 1.5" or 3.8cm cubes
  • 2 tbsp maple syrup
  • 3 tbsp sherry
  • 1 tbsp blackstrap molasses
  • 2 tbsp coconut aminos
  • 1 tsp sea salt
  • ⅓ cup water or bone broth
  • 1 1"/ 2.5cm length fresh ginger, peeled and smashed
  • A few sprigs of coriander/ cilantro leaves, to garnish
Instructions
  1. Fill a pot with enough water to cover the quantity of pork cubes and bring to boil over high heat
  2. Add the pork cubes and boil for 3 minutes, then drain and rinse off any scum or impurities
  3. Set aside the pork cubes in a colander to drain
  4. Heat the maple syrup in the inner pot of the Instant Pot on 'sauté' setting
  5. Add the pork cubes to the heated maple syrup and brown the pork for approximately 10 minutes (use a splatter guard)
  6. Add the rest of the ingredients to the pot
  7. Bring to a boil, then press cancel/ keep warm
  8. Seal the lid, and valve, then select 'manual' setting and adjust the cooking time to 25 minutes
  9. Allow the pressure to release naturally
  10. Open the lid and select 'sauté' setting
  11. Bring the contents to a simmer until the sauce is sufficiently reduced and thickened to coat the pork cubes (or to your liking)
  12. Serve with coriander/ cilantro leaves as a garnish
Notes
You may also use the inner pot of the Instant Pot to boil the pork cubes in Steps 1 - 2. Just take note that it will take a longer time to bring the water to boil in the Instant Pot.
After setting the pork cubes aside to drain in a colander over a bowl (step 3), wash and dry the inner pot thoroughly before proceeding with step 4.

STOVE TOP METHOD
This dish can be made on the stove top in a heavy-bottomed pan or wok, covered and simmered over med-low heat for about 1.5 - 2 hours, stirring occasionally. Lower the heat and add a splash of water if the dish is drying up before the pork is tender and cooking time is completed. The dish is ready when the pork cubes are tender and coated in a sauce of syrup-consistency.

SERVING SUGGESTION
The pork cubes can be served in a wrap form with Boston lettuce leaves.
Recipe by Provincial Paleo at http://www.provincialpaleo.com/red-cooked-pork-hong-shao-rou-paleo-aip/