Braised Pork Belly (红烧肉)

红烧肉

Braised pork belly simmered with rock sugar, ginger and soy until meltingly tender, glazed in a glossy caramel sauce. Ready in about 90 minutes.

Ingredients

• pork belly, skin on
• rock sugar
• ginger, sliced
• scallions
• star anise
• light soy sauce
• dark soy sauce
• Shaoxing wine
• neutral oil (for caramelizing)

Instructions

1. Cut the belly into 3 cm cubes. Bring a pot of water to a boil, add the pork, and blanch 3 minutes. Rinse and pat dry — this removes scum and tightens the skin.
2. Heat oil and rock sugar in the wok over low heat. Stir constantly until the sugar melts, foams, and turns deep amber — about 2-3 minutes. Do not walk away.
3. Immediately add the pork cubes. Stir to coat every piece in the caramel. Add ginger, scallion, and star anise. Fry 2 minutes until the caramel clings and darkens slightly.
4. Add Shaoxing wine (it will sizzle), then light and dark soy. Stir 1 minute. Add enough warm water to just cover the pork. Bring to a boil.
5. Cover, reduce to the lowest simmer, and cook 60-75 minutes without stirring — check once at 30 minutes that the liquid hasn't dried out.
6. Uncover and raise heat to medium. Simmer uncovered 10-15 minutes, stirring occasionally, until the sauce reduces to a glossy glaze that coats the meat. Serve over rice.