Hong Shao Rou (Shanghainese Red-Braised Pork Belly)

Ingredients

• 1.5 lbs (700g) pork belly, cut into 1.5-inch cubes
• 2 tablespoons neutral oil
• 1.5 oz (40g) rock sugar (or 3 tbsp granulated sugar)
• 3 slices fresh ginger
• 2 scallions, white parts only, cut into 2-inch pieces
• 2 star anise
• 1 cinnamon stick
• 3 tablespoons Shaoxing wine
• 2 tablespoons dark soy sauce
• 1 tablespoon light soy sauce
• 2 cups (480ml) hot water
• Steamed rice, for serving

Before you cook

• Cut the pork belly into 1.5-inch cubes.
• Smash the rock sugar into smaller pieces if using a whole block.
• Slice the ginger and cut the scallion whites into 2-inch pieces.

Steps

1. Bring a pot of water to a boil and blanch the pork belly for 2 minutes.
2. Drain the pork and rinse off any scum under warm water.
3. Heat the oil in a wok or heavy pot over low heat.
4. Add the rock sugar and swirl gently until it melts and turns a deep amber color, about 3 minutes.
5. Add the pork belly and stir quickly to coat every piece in the caramel.
6. Raise the heat to medium and sear the pork for 3 minutes until lightly browned.
7. Add the ginger, scallion whites, star anise and cinnamon stick.
8. Pour in the Shaoxing wine and let it bubble for 30 seconds.
9. Stir in the dark soy sauce and light soy sauce.
10. Pour in the hot water until the pork is just covered.
11. Bring to a boil, then cover and reduce the heat to a gentle simmer.
12. Braise for 1 hour, stirring occasionally, until the pork is tender.
13. Remove the lid and raise the heat to medium-high.
14. Simmer uncovered for 10 minutes, stirring often, until the sauce reduces to a thick, glossy glaze.
15. Discard the star anise and cinnamon stick.
16. Serve hot over steamed rice.