Hong Shao Rou Red Braised Pork Belly

Instructions

1. 1

   Cut the pork belly into 1-inch cubes and blanch in boiling water for 5 minutes to remove impurities.

2. 2

   Drain the pork and rinse with cold water, then pat dry with paper towels.

3. 3

   In a wok or heavy pot, heat oil and rock sugar over low heat until the sugar melts and turns a light amber color.

4. 4

   Add the pork belly to the pot and stir-fry until the meat is evenly coated with the caramelized sugar.

5. 5

   Add the ginger, star anise, cinnamon, and white parts of the green onions, stirring until fragrant.

6. 6

   Pour in the Shaoxing wine, light soy sauce, dark soy sauce, and water until the pork is mostly submerged.

7. 7

   Bring to a boil, then reduce heat to low, cover, and simmer for 60 to 75 minutes until the pork is fork-tender.

8. 8

   Remove the lid and increase heat to high, stirring constantly to reduce the sauce into a thick, shiny glaze.