Red-Cooked Pork (hong shao rou)

[Prav]

Where can I eat this?

[Luther]

My favorite local version of this general style (hong shao, dong po) is the pork shin in brown sauce at MuLan. There version has a mild five-spice taste but is more of a creamy brown gravy than a sticky sweet braising liquid.

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MuLan
228 Broadway, Cambridge, MA 02139

[barleywino]

i agree (more gelatin in the shin than the pork belly in dong po pork)

[StriperGuy]

I ate that once at Mulan, by my self. And it was VERY good. Can't say I actually finished the whole thing...

[Nab]

Ordering that dish on a solo mission is an impressive feat, though I note that another poster in this thread has also been known to tackle a pigs head at the Craigie bar so perhaps just par for the course in this crowd !o

[barleywino]

haha...the secret to eating the pork shin dish is to put rice from your ricebowl into the pork shin serving dish when nobody's looking...to sop up the rich gravy...also i like to request spinach in the pork shin instead of the (sometimes tough) leafy vegetable they usually use

[barleywino]

here is a very closely related discussion http://chowhound.chow.com/topics/538086
Shanghai Gate often has this (not listed on menu but just ask)