Red-Braising

The term red-braising comes from the process where shaohsing wine, yellow rock sugar and dark soy sauce combine to form a lovely reddish-brown sauce and is one of the most luscious and sumptuous stews of any cuisine. Once tasted, one can only lust for the next encounter. Red-braised Pork Hock is a constant on the Wockpool menu. The cooking time is extended enough so that the aromas of the red-braising ingredients can penetrate and flavour the meat. This technique works best with pork and duck, both of which can withstand long cooking. Fish is also delicious cooked this way.