Entree: China – Shanghai / Hu Cuisine – 上海红烧肉 ➤ Shànghǎi hóngshāo ròu (Slow-braised pork belly in a glossy sweet-savory soy and caramel sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 35 min

Total 1 hr 50 min

Ingredients

- 2 lb (900 g) pork belly, skin-on, cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 3 tbsp (45 g) granulated sugar or rock sugar
- 2 tbsp (30 ml) Shaoxing wine
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) dark soy sauce
- 1 cup (240 ml) water or low-sodium chicken stock
- 4 slices fresh ginger (about 1 oz / 30 g)
- 2 scallions (green onions), cut into 2-inch (5 cm) lengths
- 2 whole star anise
- 1 small cinnamon stick (about 1.5 inches / 4 cm)
- 1 tsp (5 ml) toasted sesame oil
- Salt to taste

Instructions

1. Blanch the pork: place pork belly cubes in a pot of cold water, bring to a boil, skim any scum, boil 2 minutes, then drain and rinse the pork under warm water; set aside.
2. In a heavy-bottomed wok or saucepan over medium heat, add the vegetable oil and sugar; cook, stirring, until the sugar melts and turns a deep amber caramel.
3. Immediately add the blanched pork pieces (be careful of splatter) and stir to coat with the caramel so the pork develops a glossy color.
4. Add Shaoxing wine, light soy sauce, dark soy sauce, ginger slices, scallions, star anise, cinnamon stick, and the cup of water or stock; bring to a simmer.
5. Reduce heat to low, cover partially, and braise gently for 1 to 1 1/2 hours, stirring occasionally, until the pork is tender and the sauce has thickened and become lacquer-like; add a splash more water if it reduces too quickly.
6. Remove lid, increase heat briefly to reduce and concentrate the sauce if needed, then stir in toasted sesame oil and adjust salt to taste.
7. Serve the Shanghai braised pork belly hot over steamed rice, spooning the rich sauce over the meat.