Red Braised Pork Belly
The famous hong shao rou of Chinese cuisine: thick cubes of pork belly slow-braised in soy sauce, Shaoxing wine, and rock sugar until glossy, tender, and melt-in-your-mouth rich. Plan ahead: the braise takes about 90 minutes of simmering.
Ingredients
- 2 lbs skin-on pork belly, cut into 2-inch cubes
- 1/4 cup soy sauce
- 2 tbsp dark soy sauce
- 1/4 cup Shaoxing rice wine (or dry sherry)
- 2 oz rock sugar (or brown sugar)
- 6 slices fresh ginger, sliced
- 4 green onions, tied in a knot
- 2 whole star anise
- 1 stick cinnamon stick
- 2 tbsp vegetable oil
- 2 cups water
Instructions
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1
Bring a large pot of water to a boil. Add 2 lbs cut into 2-inch cubes skin-on pork belly and blanch for 5 minutes. Drain and rinse under cold water. Pat dry.
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2
Heat 2 tbsp vegetable oil in a heavy pot or Dutch oven over medium heat. Add 2 oz rock sugar (or brown sugar) and stir until it melts and turns a deep amber caramel, about 3 minutes. Watch carefully to avoid burning.
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3
Add the blanched pork belly to the caramel. Stir and toss until each piece is coated, about 2 minutes.
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4
Add 1/4 cup Shaoxing rice wine (or dry sherry), 1/4 cup soy sauce, and 2 tbsp dark soy sauce. Stir to combine.
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5
Add 6 slices sliced fresh ginger, 4 tied in a knot green onions, 2 whole star anise, 1 stick cinnamon stick, and 2 cups water. The liquid should come about halfway up the pork.
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6
Bring to a boil, then reduce heat to the lowest simmer. Cover and cook for 1 hour, turning the pork every 20 minutes.
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7
Uncover, increase heat to medium, and cook for an additional 20-30 minutes, turning occasionally, until the sauce has reduced to a thick, glossy glaze. The pork should be fork-tender, registering above 195°F (90°C) internally.
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8
Remove the star anise, cinnamon stick, ginger, and green onions. Serve over steamed rice.