Entree: China – Hunan – 毛氏红烧肉 ➤ Máo shì hóngshāo ròu (Cubed pork belly slowly braised in a caramelized soy-sugar sauce until meltingly tender)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

- 2 lb (900 g) pork belly, skin-on, cut into 1½ inch (3.8 cm) cubes
- 1 tbsp (15 ml) vegetable oil
- 3 tbsp (45 g) rock sugar or granulated sugar
- 1/4 cup (60 ml) Shaoxing wine
- 1/4 cup (60 ml) light soy sauce
- 2 tbsp (30 ml) dark soy sauce
- 1 cup (240 ml) water
- 3 slices fresh ginger
- 2 scallions, white parts tied into a knot
- 2 star anise
- 1 small cinnamon stick (about 2 inches / 5 cm)
- 1 tsp (5 g) fine salt, adjust to taste
- 1 tbsp (15 ml) neutral oil (to finish, optional)
- Thinly sliced scallion greens for garnish (optional)

Instructions

1. Bring a pot of water to a boil. Add pork belly cubes and blanch 2–3 minutes to remove impurities. Drain and rinse under warm water; set aside.
2. In a heavy-bottomed wok or Dutch oven over medium heat, add 1 tbsp (15 ml) vegetable oil. Add rock sugar and stir as it melts into an amber caramel, watching carefully to avoid burning.
3. Immediately add the blanched pork belly pieces to the caramel and stir to coat evenly; the sugar will begin to color the pork.
4. Add Shaoxing wine to deglaze, then add light soy sauce, dark soy sauce, water, ginger slices, tied scallion whites, star anise, and cinnamon stick. Bring to a boil.
5. Reduce heat to low, cover, and simmer gently for 60–90 minutes, turning pieces occasionally, until pork is meltingly tender and sauce has thickened. If too much fat accumulates, skim some off during cooking.
6. Remove lid for the last 10–15 minutes of cooking to reduce and gloss the sauce. Adjust seasoning with salt if needed and a small splash of neutral oil for shine if desired.
7. Discard whole aromatics (ginger, scallion knot, star anise, cinnamon) before serving. Plate pork with spooned sauce and garnish with scallion greens.