Braised Pork Belly (红烧肉)

红烧肉

Braised Pork Belly (红烧肉) — Home-styleNationwide (Hunan & Shanghai rivalry) home cooking.

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. (Foam and gray scum rise to the surface; meat firms up)
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. (Sugar melts into amber liquid with fine golden bubbles)
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. (Each cube is coated in a red-brown glaze, edges glistening)
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. (Liquid is a deep red-brown; foam rises briefly)
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. (Liquid barely shimmers; fat renders into clear pools on top)
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. (Sauce is thick, glossy, and clings to each cube; fat has mostly emulsified)