很家常的红烧肉起码有上百种烧法。有毛氏的，苏式的，川式的，饭店的，家常的，本帮的，海派的，秘制的，古法的，传统的，正宗的，盗版的，张三，李四，王五家的。。。举不胜举。红烧肉是否正宗只有好吃的，不好吃的之别。不同地方不同人做的红烧肉多多少少都有点区别的。
最主要的是红烧肉要入口酥软，肥而不腻，这就需要把肉里的油都逼煮出来，色泽方面，要那种看着很像枫糖浆般的红亮，酱汁胶状似的稠粘。所以红烧肉要炒出糖色。肉的选择也是这道家常菜成功以否的关键。一层肥一层瘦间隔着的五花三层肉是红烧肉的首选。五花肉是猪肋排上的肉，肥肉遇热容易化，瘦肉久煮也不柴。上五花，又叫硬肋，没有肋条部分较差称为下五花，又叫软肋。上五花用来做酸泥白肉，下五花就可以做炖烧焖一类的菜式。
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蚝干用水浸泡15分钟。过滤浸泡液留用。三层肉洗净切成2厘米见方的条状入锅后加水，水量以没过肉为宜。加入醋和1大勺加饭酒，中火煮开。勺去飘在表面的深红色的浮沫，火力调低些，再煮2-3分钟。熄火勺出肉块用凉水冲净，滤干待用。
Soak dry oysters in water for 15 minutes. Drain through a sieve, reserving the soaking water for use in the recipe. Rinse pork and cut into 2-cm wide strips. Place them in a pot filled with enough water to just cover the pork. Pour in vinegar and 1 tablespoon of rice wine. Bring it to a boil over medium heat. Skim, reduce the heat and cook 2-3 more minutes. Turn off the heat and scoop out the pork. Rinse under tap water and drain thoroughly.
炒锅入油，烧热后放入砂糖，炒成焦糖状。放入葱姜蒜，花椒和泡椒以及肉块煸炒。加入香菇和蚝干，接着淋入酱油，蚝油，和料酒。兜匀所有材料。
Heat up a skillet with oil. Add in rock sugar and stir until caramelized. Stir in scallion, ginger, garlic, peppercorns, pickled chillies and pork. Stir in black mushrooms and dried oysters. Pour in soya sauces, oyster sauce and rice wine. Toss all the ingredients together.
将锅里的材料倒入电压锅，倒入留用的浸泡水。水量以略没过肉为宜。放入八角和盐。盖上盖子，调至煮肉档。煮好后电压锅会自动调到保温档。冷却后打开盖子，肉回炒锅，开旺火收汁，用鸡精调味即可盛盘。
Pour the whole mass into an electric pressure cooker. Pour in the reserving soaking liquid, which should barely cover the ingredients. Add in anise star and salt. Close the lid and turn the knob to pork cooking cycle. After cooking, the cooker automatically enters the "keep warm" status. After cooling, return the pork mass into the frying pan and stir over the high heat until the whole mixture comes together into a sticky, gooey mass. Season with chicken bouillon and dish off.
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