Red-Braised Pork Belly (Hong Shao Rou)
Directions
- 1Cut the pork belly into large cubes.
- 2Blanche the pork belly in boiling water for 1 minute and remove any impurities.
- 3Save about 2 cups of the pork water for later.
- 4Add the meat to a braiser and cook on high for 3-4 minutes.
- 5Add Shaoxing wine, soy sauces, sugar, ginger, cinnamon, and star anise.
- 6Cover everything halfway with filtered pork water.
- 7Simmer for an hour with the lid on, stirring every 20 minutes.
- 8After an hour, shift the lid to the side and continue simmering until the sauce reaches the desired thickness.
Ingredients
- 1.5 pounds skin-on pork belly
- 60 g Shaoxing Wine
- 60 g Dry Sherry, Mirin, Dry White Wine
- 40 g Light Soy Sauce
- 60 g Dark Soy Sauce
- 20 g Rock Sugar
- 15 g White Sugar
- 1 inch Ginger Knob
- 2 Anise Stars
- 1 stick Cassia Bark
- 1 stick Cinnamon
- 2 cups Pork Water
Equipment
braiserknifechopping boardwokladlemeasuring cupchopsticks