Braised Red-Cooked Pork (Hong Shao Rou)

Ingredients

• 500 g Pork belly
• 3 tbsp Shaoxing wine
• 2 tbsp Light soy sauce
• 1 tbsp Dark soy sauce
• 25 g Rock sugar (or brown sugar)
• 4 slices Ginger, sliced
• 2 stalks Scallions
• 1 whole Star anise(optional)
• 400 ml Water or chicken stock

Instructions

1. 1

   Blanch the pork belly: cut into 3 cm cubes, place in a pot of cold water, bring to a boil for 5 minutes to remove impurities, then drain and rinse. (Prep + blanch, ~15 minutes)

2. 2

   Heat a dry wok or pot over medium heat, add the pork pieces and stir-fry 5 minutes until lightly browned and some fat renders out.

3. 3

   Add rock sugar and stir until melted and caramelized, coating the pork, about 3 minutes. Add Shaoxing wine, light and dark soy sauce, ginger, scallions, and star anise; stir to combine.

4. 4

   Pour in water or stock to just cover the pork. Bring to a boil, then cover, reduce heat to low, and simmer gently for 45 minutes, stirring occasionally, until the pork is tender.

5. 5

   Remove the lid, turn heat to medium-high, and reduce the sauce for 8-10 minutes until glossy and thick, spooning it over the pork. Serve hot with steamed rice.