Chinese
Red-Braised Pork Belly
Shanghai-style hong shao rou with pork belly braised in caramel, soy, Shaoxing wine, and ginger until glossy.
6 servings · 25 minutes prep · 105 minutes cook
Ingredients
Main
- 2 1/2 lb pork belly, cut into 1 1/2-inch cubes
- 2 tbsp avocado oil
- 3 tbsp rock sugar
- 1/4 cup shaoxing wine
- 3 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 4 pieces, thinly sliced
- 3 whole scallions, cut into 2-inch lengths
- 2 whole star anise
- 1 whole cinnamon stick
- 2 cups water, hot
Directions
Method
- Place the pork belly in a large stockpot, cover with cold water, bring to a boil, and blanch for 5 minutes. Drain, rinse, pat dry, and check that the pieces are cut into even cubes.
- Heat the avocado oil in a Dutch oven over medium heat. Add the rock sugar and cook, swirling gently, until the sugar melts into an amber caramel.
- Carefully add the pork belly and turn to coat in the caramel. Add the Shaoxing wine, light soy sauce, dark soy sauce, 4 pieces of ginger, scallions, star anise, cinnamon, and hot water.
- Bring to a gentle simmer, cover, and cook until the pork is tender but intact and about {{temperature:195°F}}, 75-85 minutes, turning once or twice if needed.
- Uncover and simmer until the sauce is glossy, reduced, and clinging to the pork, 10-15 minutes. Remove the whole spices and serve hot.
