Red-Braised Pork Belly

红烧肉 · Hóngshāo ròu

Ingredients11

• skin-on pork belly800 g
• rock sugar40 g
• light soy sauce3 tbsp
• dark soy sauce1 tbsp
• Shaoxing wine3 tbsp
• ginger30 g
• scallions3
• star anise2
• cassia bark1 piece
• water500 ml
• neutral oil1 tbsp

Method

1. Cut the pork belly into 3 cm cubes. Slice the ginger and cut the scallions into lengths.
2. Blanch the pork in boiling water for 3 minutes, then rinse and drain well.
3. Heat the oil in a heavy pot, add the rock sugar, and stir over medium heat until it melts to an amber caramel.
4. Add the pork and toss until the cubes are coated and lightly browned.
5. Pour in the Shaoxing wine, light soy sauce, and dark soy sauce, then add the ginger, scallions, star anise, and cassia bark.
6. Add enough water to just cover the pork, bring to a boil, then cover and simmer gently for about 75 minutes until tender.
7. Uncover and reduce the sauce over medium heat until it is glossy and clings to the pork.
8. Discard the aromatics and serve hot with rice.