Hong Shao Rou (Red-Braised Pork Belly)

Ingredients

• 2 lbs pork belly, cubed
• 2 tbsp rock sugar
• 3 tbsp vegetable oil
• 3 tbsp Shaoxing wine
• 3 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 2 star anise
• 1 cinnamon stick
• 3 slices ginger
• 2 scallions, cut into pieces
• 2 cups water

Instructions

1. 1Blanch the pork belly cubes in boiling water for 3 minutes, then rinse and drain.
2. 2Melt the rock sugar in oil over low heat until it turns a deep amber caramel.
3. 3Add the pork belly and toss to coat evenly in the caramel, letting it brown slightly.
4. 4Add Shaoxing wine, soy sauces, star anise, cinnamon, ginger, and scallions, stirring to coat.
5. 5Pour in water to just cover the pork, bring to a boil, then reduce heat and simmer covered for 60-75 minutes.
6. 6Uncover and continue simmering until the sauce reduces to a thick, glossy glaze coating the tender pork.
7. 7Serve hot over steamed rice.

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