Red Braised Pork Belly
Pork belly blanched, then browned in melted rock sugar and braised slowly with soy sauce, Shaoxing wine, ginger and star anise until the cubes turn deep mahogany and the sauce lacquers them.
- 1
Put the pork belly in a pot of cold water with 2 slices of the ginger and half the scallions. Bring to a boil, skim the grey foam, and boil for 3 minutes. Drain and rinse each cube under warm water.
- 2
Heat the vegetable oil in a heavy pot or wok over medium heat and add the rock sugar. Let it melt and turn amber, about 3 minutes, swirling rather than stirring.
- 3
Add the drained pork and turn the cubes in the caramel for 4 minutes, until every side is glazed and lightly browned.
- 4
Add the remaining ginger and scallions, then pour in the Shaoxing wine and let it bubble away for 1 minute.
- 5
Stir in both soy sauces, the star anise, cinnamon, bay leaves and dried chiles, then add the hot water so the pork is just covered.
- 6
Bring to a boil, then drop to the lowest simmer, cover, and cook for 1 1/2 hours, until a chopstick slides through the meat with no resistance.
- 7
Uncover, raise the heat to medium-high, and reduce for 12 to 15 minutes, spooning the sauce over the pork until it thickens and clings.
- 8
Discard the star anise, cinnamon and bay leaves. Skim the fat from the surface and serve with steamed rice.
Ingredients
- 2 pounds skin-on pork belly, cut into 1 1/2-inch cubes
- 4 slices ginger
- 3 scallions, cut into 2-inch lengths
- 1/4 cup Shaoxing wine
- 1 tablespoon vegetable oil
- 2 tablespoons rock sugar, crushed
- 3 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 2 star anise
- 1 (2-inch) cinnamon stick
- 2 bay leaves
- 2 dried red chiles
- 3 cups hot water
Instructions
- 1
Put the pork belly in a pot of cold water with 2 slices of the ginger and half the scallions. Bring to a boil, skim the grey foam, and boil for 3 minutes. Drain and rinse each cube under warm water.
- 2
Heat the vegetable oil in a heavy pot or wok over medium heat and add the rock sugar. Let it melt and turn amber, about 3 minutes, swirling rather than stirring.
- 3
Add the drained pork and turn the cubes in the caramel for 4 minutes, until every side is glazed and lightly browned.
- 4
Add the remaining ginger and scallions, then pour in the Shaoxing wine and let it bubble away for 1 minute.
- 5
Stir in both soy sauces, the star anise, cinnamon, bay leaves and dried chiles, then add the hot water so the pork is just covered.
- 6
Bring to a boil, then drop to the lowest simmer, cover, and cook for 1 1/2 hours, until a chopstick slides through the meat with no resistance.
- 7
Uncover, raise the heat to medium-high, and reduce for 12 to 15 minutes, spooning the sauce over the pork until it thickens and clings.
- 8
Discard the star anise, cinnamon and bay leaves. Skim the fat from the surface and serve with steamed rice.