Entree: China – Shanxi – 山西红烧肉 ➤ Shānxī hóngshāo ròu (Shanxi-style red-braised pork belly slowly simmered in soy, Shaoxing wine, aromatics, and a touch of Shanxi mature vinegar)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 30 min

Total 1 hr 45 min

Ingredients

- 2 lb (900 g) pork belly, skin-on, cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) rock sugar or packed brown sugar
- 1/4 cup (60 ml) light soy sauce
- 2 tbsp (30 ml) dark soy sauce
- 1/4 cup (60 ml) Shaoxing wine
- 2 cups (480 ml) water
- 3 slices fresh ginger, about 1 oz (30 g)
- 2 star anise
- 3 scallions, white and light-green parts tied into a knot or left whole
- 1–2 tbsp (15–30 ml) Shanxi mature vinegar (laochen cu), to finish
- Salt to taste (usually minimal because of soy)

Instructions

1. Blanch the pork: bring a pot of water to a boil, add pork cubes and boil 2–3 minutes to remove surface scum. Drain and rinse pork under warm water; set aside.
2. In a heavy-based pot or Dutch oven over medium heat, add vegetable oil 2 tbsp (30 ml). Add rock sugar 2 tbsp (30 g) and stir continuously until it melts and turns a deep amber caramel.
3. Carefully add the blanched pork pieces to the caramel and stir to coat, searing the meat in the caramel for 2–3 minutes so the pork takes on color.
4. Add Shaoxing wine 1/4 cup (60 ml) to deglaze, then add light soy sauce 1/4 cup (60 ml), dark soy sauce 2 tbsp (30 ml), ginger slices, star anise, and tied scallions. Pour in 2 cups (480 ml) water to nearly cover the pork.
5. Bring to a gentle boil, then reduce heat to low, cover partially, and simmer gently for 1 to 1 1/2 hours until pork is tender and gelatinous, stirring occasionally and skimming any impurities.
6. Remove lid; increase heat to medium-high and reduce the braising liquid until it becomes glossy and coats the pork, about 10–15 minutes. Adjust seasoning with a little salt if needed.
7. Turn off the heat and stir in Shanxi mature vinegar 1–2 tbsp (15–30 ml) to brighten the dish. Remove star anise and scallions. Serve hot with steamed rice or steamed buns.