Hong Shao Rou Red-Braised Pork Belly

Chinese · 90 min · Pork · dairy-free, low-carb

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Ingredients

• 1 kg skin-on pork belly, cubed
• 3 tbsp rock sugar
• 2 tbsp dark soy sauce
• 3 tbsp light soy sauce
• 1/2 cup Shaoxing wine
• 2 inches, sliced fresh ginger
• 2 pods star anise
• 1 cinnamon stick
• 3, cut into lengths scallions
• 1 tbsp neutral oil

Method

1. Blanch the pork belly in boiling water for 3 minutes, then drain and pat dry.
2. In a heavy pot, melt the rock sugar in oil over medium heat until it forms a light amber caramel.
3. Add the pork and toss to coat in the caramel, browning the cubes for 4 minutes.
4. Add both soy sauces, Shaoxing wine, ginger, star anise, cinnamon, and enough water to almost cover.
5. Bring to a boil, then cover and simmer on low for 60 minutes until fork-tender.
6. Uncover, add the scallions, and reduce the sauce over higher heat for 10 minutes until glossy and clinging.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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