Entree: China – Beijing / Imperial North – 北京风味红烧肉 ➤ Běijīng fēngwèi hóngshāo ròu (Cubed pork belly slowly braised in a sweet-savory caramelized soy sauce typical of northern imperial cuisine)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 15 min

Total 1 hr 30 min

Ingredients

- 2 lb (900 g) pork belly, skin removed and cut into 1.5-inch (4 cm) cubes
- 2 tbsp (30 g) rock sugar
- 2 tbsp (30 ml) vegetable oil
- 3 tbsp (45 ml) light soy sauce
- 1 tbsp (15 ml) dark soy sauce
- 3 tbsp (45 ml) Shaoxing wine
- 1 cup (240 ml) low-sodium chicken stock or water
- 4 slices (about 20 g) fresh ginger
- 4 scallions, white parts only, cut into 2-inch (5 cm) lengths
- 2 star anise
- 1 cinnamon stick (about 2 in / 5 cm)
- 1 tsp (5 g) coarse white pepper
- Salt to taste, about 1/2–1 tsp (2–5 g) at end
- Blanched baby bok choy or steamed rice for serving (optional)

Instructions

1. Blanch pork: bring a pot of water to a boil, add the pork cubes and blanch for 2–3 minutes to remove impurities. Drain and rinse briefly under warm water; set aside.
2. Caramelize sugar: heat the vegetable oil in a heavy-bottomed wok or Dutch oven over medium heat. Add rock sugar and stir until melted and a deep amber color forms, about 3–5 minutes—watch carefully to avoid burning.
3. Brown pork: add the blanched pork pieces to the caramel and stir to coat, searing the edges briefly so the sugar clings and glazes the pork.
4. Add aromatics and seasonings: add ginger slices, scallion whites, star anise, cinnamon stick, light soy sauce, dark soy sauce, Shaoxing wine, and white pepper. Stir to combine.
5. Add liquid and simmer: pour in the chicken stock or water so it comes about three-quarters up the pork. Bring to a gentle simmer, then reduce heat to low, cover partially, and braise for 60–90 minutes until pork is fork-tender, turning occasionally.
6. Reduce sauce: remove the lid, increase heat to medium, and reduce the braising liquid until thick and glossy, coating the pork—about 10–15 minutes. Adjust salt if needed.
7. Rest and serve: transfer to a serving dish, remove whole spices and ginger if desired, and garnish with thinly sliced scallion greens. Serve hot with steamed rice or mantou.