Entree: China – Jiangsu – 红烧肉 ➤ Hóngshāo ròu (Slow-braised pork belly in a glossy sweet-savory soy and caramelized brown sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 45 min

Total 2 hrs 5 min

Ingredients

- 1.5 lb (700 g) pork belly, skin on, cut into 1-inch (2.5 cm) cubes
- 1 tbsp (15 ml) vegetable oil
- 2 tbsp (25 g) rock sugar or granulated sugar
- 3 tbsp (45 ml) light soy sauce
- 1 tbsp (15 ml) dark soy sauce
- 2 tbsp (30 ml) Shaoxing wine
- 1 cup (240 ml) water or low-sodium chicken stock
- 2 scallions, cut into 2-inch (5 cm) lengths
- 1 2-inch (5 cm) piece fresh ginger, sliced
- 2 star anise
- 1 small cinnamon stick
- 1 tsp (5 g) salt, or to taste
- 1 tbsp (15 ml) rice vinegar or Chinese black vinegar, optional to finish

Instructions

1. Bring a pot of water to a boil. Add pork belly cubes and blanch for 3 minutes to remove impurities. Drain and rinse pork under cold water; pat dry.
2. In a wide heavy-bottomed pan or wok over medium heat, melt the rock sugar with the oil, stirring until it turns a deep amber caramel.
3. Add the blanched pork pieces carefully to the caramel and stir to coat, searing lightly on all sides for 2–3 minutes.
4. Add ginger, scallions, star anise, and cinnamon stick. Pour in light soy sauce, dark soy sauce, and Shaoxing wine, stirring to combine.
5. Add water or stock to just cover the pork. Bring to a boil, then reduce heat to low, cover, and simmer gently for 60–90 minutes until pork is very tender and fat is translucent.
6. Uncover and increase heat to medium-high to reduce the braising liquid until it becomes a glossy, thick sauce that coats the pork, about 10–15 minutes. Stir frequently to prevent sticking.
7. Taste and season with salt and, if desired, a splash of rice vinegar to balance sweetness. Remove whole spices and scallion-green pieces before serving.
8. Serve hot with steamed rice and lightly blanched greens, spooning the lacquered brown sauce over the pork.