Braised Shanghainese Hong Shao Pork and Tea Eggs

Cindy Thomas, February 16, 2016

How about some French Chinese cooking?!  These two recipes are part of the Weekends in a French Kitchen cooking project and come from Mimi Thorisson’s cookbook.  These are Mimi’s French take on some Chinese recipes.  A cooking adventure for sure!

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caramelized sugar ready for the roast

I wasn’t able to locate the pork shank the recipe calls for so I used a bone-in pork shoulder roast instead.  After briefly blanching the roast in salted water, it is patted dry and then coated in some caramelized sugar in a wok.  I found this step really interesting.  It was basically candy coating the roast!

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Next comes all the aromatics….fresh ginger, garlic, cloves, shallots, fennel seeds, star anise, orange peel and cinnamon sticks.IMG_7003

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These smell amazing when cooked together

Sesame oil, dark and light soy sauce, worcestershire and something called Shaoxing wine (which I found at an asian market) are added.  The pork roast is added to the pot with the addition of enough water to allow the liquid to cover the roast.IMG_7011

This cooks together for about 3 hours.  Once the roast is done, it’s removed from the pot and the liquid is cooked a bit more.  The Hong Shao pork is served in it’s broth with a bit of fresh cilantro.  It was tender and had subtle flavors from the spices it cooked in.  We ate this with steamed rice.IMG_7030

Tea eggs were a fun addition to this meal.  I had never heard of this preparation of eggs!  It reminded me of making Easter eggs.  First the eggs are hard boiled.

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I know you know what hard boiled eggs look like, but I just thought they looked pretty in this picture 😉

Next, the eggs are cracked all over with the back of a spoon.

photo credit to my son Zack

The eggs are then boiled and simmered in a wonderful mix of tea leaves, soy sauce, star anise, cinnamon stick and brown sugar with plenty of water.IMG_7022

They simmer for three hours and can be eaten right away or soaked in the refrigerator overnight.  We tried them both ways.  The egg I tried immediately really didn’t have much flavor beyond the usual hard boiled egg.  After soaking for about 24 hours in the fridge, they were much more flavorful and colorful.  IMG_7035IMG_7037

My favorite thing about these two dishes happened to be how they played together the next day in a ramen dish.  I was disappointed that the broth from the pork seemed less intensely flavored than I expected.  I think I would try adding less water the next time I make it.  I reduced the broth on the stove top by about half.  Then I used the broth to make a ramen dish including chunks of the Hong Shao pork and some vegetables and of course the tea eggs.  It was a wonderful dish!  My whole family loved it.

Hong Shao pork ramen with tea egg

Hong Shao pork ramen with tea egg

This recipe can be found in Mimi Thorisson’s cookbook:  A Kitchen in France

If you’re interested in joining the Weekends in a French Kitchen group or just want to see how the other members of the group fared with this recipe check out this link:  WIFK

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Meet the Chef!

Welcome to my site! I'm Cindy. I'm a native Oregonian and have lived on the west coast most of my life. I have been interested in food and cooking since childhood. Food is something I'm passionate about! Whether it's growing a garden or scouting out the best new restaurant in town, I'm all in! It is my hope that this site will be a place to share all kinds of delicious goodness from my native northwest and beyond!

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