Entree: China – Northeast Dongbei – 东北红烧肉 ➤ Dōngběi hóngshāo ròu (Northeastern Chinese red-braised pork belly slowly caramelized and simmered in soy, sugar, and spices)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 15 min

Total 1 hr 35 min

Ingredients

- 2 lb (900 g) pork belly, skin on, cut into 1.5-inch pieces
- 2 tbsp (30 ml) vegetable oil or lard
- 2 tbsp (30 g) granulated sugar or rock sugar
- 3 tbsp (45 ml) Shaoxing wine
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) dark soy sauce for color
- 1 tbsp (15 ml) Chinese rice wine vinegar or mellow vinegar (optional)
- 1.5 cups (360 ml) water or low-sodium chicken stock
- 3 slices fresh ginger, about 1 oz (30 g)
- 3 scallions (green onions), cut into 2-inch pieces, approx. 3 oz (85 g)
- 2 star anise
- 1 small cinnamon stick (cassia), about 1 inch
- 1 tsp (5 ml) sesame oil
- 1 tsp (5 g) coarse sugar for finishing (optional)
- Salt and freshly ground white pepper to taste

Instructions

1. Blanch pork belly pieces in a pot of cold water brought to a gentle boil for 3 minutes to remove impurities. Drain and rinse the pork under warm water; pat dry with paper towels.
2. In a wide, heavy-bottomed pan or wok over medium heat, add vegetable oil. Add granulated sugar and stir constantly until sugar melts and turns a deep amber caramel (watch carefully to avoid burning).
3. Immediately add the blanched pork belly pieces and toss to coat in the caramel, searing the pork and allowing it to take on color, about 3–5 minutes. Be careful—the caramel is very hot.
4. Add Shaoxing wine to deglaze, then stir in light soy sauce and dark soy sauce. Add ginger slices, scallion pieces, star anise, and cinnamon stick. Pour in water or stock so it comes about halfway up the pork pieces.
5. Bring to a gentle boil, then reduce heat to low, cover partially, and simmer gently for 60–75 minutes, turning pork pieces once or twice, until pork is tender and the sauce is concentrated and glossy. If liquid reduces too quickly, add a few tablespoons of hot water.
6. When pork is tender and sauce is thickened to a lacquer-like consistency, remove lid and increase heat briefly to reduce and glaze the pork if needed. Stir in sesame oil and taste; adjust seasoning with a pinch of salt or white pepper. Sprinkle coarse sugar over and toss once for extra gloss if desired.
7. Remove whole spices (star anise and cinnamon) and transfer pork to a warm serving dish. Garnish with thinly sliced scallion greens and serve hot with steamed rice or mantou.