Name: Hong Shao Rou (Red Braised Pork Belly)
Ingredients: 1 kg pork belly; 100 ml Shaoxing rice wine; 3 tbsp soy sauce; 2 tbsp dark soy sauce; 40 g rock sugar; 5 slices ginger; 3 stalks scallions; 2 whole star anise; 1 piece cinnamon stick; 500 ml water

1

Cut pork belly into 3–4cm cubes. Blanch in boiling water with ginger and scallion for 5 minutes. Drain and pat dry.

2

In a dry wok, cook rock sugar over medium heat until it melts into amber caramel. Watch closely — do not burn.

3

Add pork belly cubes and toss to coat in caramel. Let sear 1 minute.

4

Add rice wine and let it sizzle. Add both soy sauces, star anise, cinnamon, remaining ginger and scallion.

5

Pour in water just to cover the pork. Bring to a boil, then reduce to a very low simmer. Cover and braise 1.5 hours.

6

Uncover. Increase heat to medium-high. Reduce sauce, stirring occasionally, until thick and glossy — about 15 minutes.

7

Serve over steamed rice. The pork should be fall-apart tender with a lacquered finish.

Hong Shao Rou (Red Braised Pork Belly)

Ingredients

Instructions

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