Red Braised Pork Belly

红烧肉

Ingredients

Pork belly (800g- cut into 1-inch cubes) Rock sugar (50g) Ginger (5 slices) Green onions (2- cut into 2-inch pieces) Shaoxing wine (3 tbsp) Light soy sauce (2 tbsp) Dark soy sauce (1 tbsp) Water (2 cups) Vegetable oil (1 tbsp) Star anise (2 pods)

Detail Steps and Procedure

Step 1 (Blanch Pork): Place pork cubes in a pot of cold water. Bring to a rolling boil and cook for 5 minutes. Drain and rinse under cold water (this removes impurities and tightens the meat). Pat dry with paper towels (critical for proper searing). Step 2 (Caramelize Sugar): Heat 1 tbsp oil in a heavy-bottomed pot over low heat. Add 50g rock sugar. Cook, stirring constantly with a spatula, for 5-7 minutes until sugar melts into a deep amber liquid. Immediately proceed to next step to avoid burning. Step 3 (Sear Pork): Carefully add blanched, dried pork to the caramel. Increase heat to medium-high. Stir-fry for 3-4 minutes until all pieces are evenly coated and browned. Step 4 (Braise): Add 3 tbsp Shaoxing wine, 2 tbsp light soy sauce, 1 tbsp dark soy sauce (for color), 5 ginger slices, 2 green onion pieces, and 2 star anise. Pour in 2 cups hot water (just enough to cover pork). Bring to a boil, then reduce heat to low. Cover and simmer gently for 90 minutes. Check at 60 minutes; sauce should reduce by half. Step 5 (Reduce Sauce): After 90 minutes, uncover, increase heat to medium. Simmer for another 15-20 minutes, basting pork occasionally, until sauce is thick, glossy, and coats the back of a spoon. Step 6 (Serve & Store): Serve hot with steamed buns or rice. Garnish with chopped green onion. Store leftovers in the braising liquid in the refrigerator for up to 4 days. Flavor improves overnight. Freeze for up to 3 months. Reheat gently with a splash of water.

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