Recipe: Red Braised Pork Belly (Hong Shao Rou)

Red Braised Pork Belly (Hong Shao Rou)

Serves 4

Ingredients

Method

1½ lb. Pork Belly, Cut Into 1-inch Cubes

2 tbsp. Vegetable Oil

2 tbsp. Sugar

1 Thumb-sized Piece Of Ginger, Thinly Sliced

½ cup Shaoxing Wine (or Dry Sherry)

2 tbsp. Light Soy Sauce

2 tbsp. Dark Soy Sauce

2 cups Water

3 Whole Star Anise

1 Cinnamon Stick

2 Dried Red Chili Peppers (optional)

Blanch the pork belly in a pot of boiling water for 2-3 minutes. Drain and set aside.

Heat the vegetable oil in a large wok or pot over medium heat. Add the sugar and cook, stirring constantly, until it melts and turns into a caramel color.

Add the blanched pork belly to the wok and stir to coat the meat with the caramelized sugar.

Add the ginger, Shaoxing wine, light soy sauce, dark soy sauce, water, star anise, cinnamon stick, and dried chili peppers (if using). Stir to combine.

Bring the mixture to a boil, then reduce the heat to low and cover the wok. Simmer for 1.5 to 2 hours, or until the pork is tender and the sauce has thickened.

Serve the Red Braised Pork Belly hot with steamed rice and your favorite vegetables.