Details
Hong shao, red braising, is the slow-cooked soy and sugar method behind red-braised pork belly, and Lee Kum Kee's sauce has the balance already worked out: soy sauce, sugar and rice wine reduced to a glossy, deep-mahogany liquid that is sweet, savoury and rich. Brown ginger and diced belly pork, add five tablespoons of sauce and a cup of water, then simmer until the meat is meltingly tender and the sauce has thickened to a lacquer. It does the same job for beef shin, chicken wings, braised eggs, tofu and aubergine, and a splash gives stir-fries and fried rice colour and depth. Shake well before use and refrigerate after opening.
