Entree: China – Hubei – 红烧肉炖莲藕 ➤ Hóngshāo ròu dùn lián'ǒu (Pork belly braised with lotus root in a savory-sweet soy and aromatics sauce)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 25 min

Total 1 hr 50 min

Ingredients

- 1.5 lb (680 g) pork belly, skin-on, cut into 1-inch (2.5 cm) cubes
- 1 lb (450 g) lotus root, peeled and sliced 1/4 inch (6 mm) thick
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) dark soy sauce
- 2 tbsp (28 g) rock sugar or granulated sugar
- 3 tbsp (45 ml) Shaoxing wine
- 1 cup (240 ml) low-sodium chicken stock or water
- 4 slices (about 15 g) fresh ginger, smashed
- 2 scallions (about 40 g), cut into 2-inch (5 cm) pieces
- 2 whole (about 2 g) star anise
- 1 small cinnamon stick (about 2.5 cm)
- 1 tsp (5 ml) toasted sesame oil (optional)
- Salt to taste
- Fresh cilantro or sliced scallion for garnish

Instructions

1. Pat pork belly pieces dry. In a heavy Dutch oven over medium-high heat, add 2 tbsp (30 ml) vegetable oil and sear pork in batches until well browned on all sides, about 6–8 minutes per batch. Remove and set aside.
2. Reduce heat to medium. Add remaining 1 tbsp (15 ml) oil and sugar to the pot; cook, stirring, until sugar melts and turns light amber, about 2–3 minutes (careful not to burn).
3. Return pork to the pot and stir to coat with the caramel. Add Shaoxing wine and bring to a simmer to deglaze, scraping up browned bits.
4. Add light soy sauce, dark soy sauce, ginger, scallions, star anise, cinnamon stick, and chicken stock. The liquid should come about halfway up the pork; add a touch more stock or water if necessary.
5. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 45 minutes to 1 hour, until pork is tender and nearly fork-tender.
6. Add lotus root slices, stir to submerge, cover partially, and simmer another 20–25 minutes until lotus root is tender but still holds shape.
7. Remove lid and increase heat to medium-high. Reduce sauce until glossy and thick enough to coat the pork, about 8–12 minutes. Taste and adjust seasoning with salt and a splash more soy if needed.
8. Stir in toasted sesame oil if using, discard cinnamon stick and star anise, and transfer to a serving plate. Garnish with fresh cilantro or sliced scallion and serve hot with steamed rice.