Red-Braised Pork Belly (Hong Shao Rou)

Ingredients

• 400 g pork belly
• 3 Tbsp light soy sauce
• 1 Tbsp dark soy sauce
• 2 Tbsp rock sugar
• 1 cup water
• 1 in ginger
• 2 stalks green onions
• 1 piece star anise(optional)
• 1 Tbsp vegetable oil

Instructions

1. 1

   Trim excess skin from the pork belly, cut into 2‑inch cubes, and pat dry.

2. 2

   Heat the oil in a heavy pot over medium heat, add the pork cubes skin‑side down and sear until browned, about 5 minutes; remove and set aside.

3. 3

   In the same pot, add sliced ginger and the white parts of the green onions, sauté for 1 minute until fragrant.

4. 4

   Return the pork to the pot, add light soy sauce, dark soy sauce, rock sugar, water, and the star anise if using; stir to combine.

5. 5

   Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour 45 minutes, stirring occasionally, until the pork is tender and the sauce has thickened to a glossy glaze.

6. 6

   Remove the lid, increase heat to medium‑high and cook for an additional 5 minutes to reduce any excess liquid.

7. 7

   Serve hot, garnished with the green parts of the onions.