Entree: China – Zhejiang – 浙江红烧肉 ➤ Zhèjiāng hóngshāo ròu (Red-braised pork belly in a sweet-savory soy and caramel sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 25 min

Total 1 hr 45 min

Ingredients

- 2 lb (900 g) pork belly, skin-on, cut into 1–1.5 inch (2.5–3.8 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 3 tbsp (45 g) rock sugar or granulated sugar
- 3 tbsp (45 ml) light soy sauce
- 2 tbsp (30 ml) dark soy sauce
- 3 tbsp (45 ml) Shaoxing wine
- 1 cup (240 ml) water or low-sodium chicken stock
- 4 scallions (whites tied into a knot; greens reserved for garnish)
- 3 slices (15 g) fresh ginger
- 2 star anise pods
- 1 small cinnamon stick
- 1 tsp (5 g) salt, adjust to taste
- 1 tsp (5 ml) sesame oil, for finishing
- 2 tbsp (8 g) chopped scallion greens, for garnish

Instructions

1. Bring a pot of water to a boil. Add pork belly cubes and blanch 2–3 minutes to remove impurities; drain and pat dry.
2. In a wide, heavy-bottomed pan, heat vegetable oil over medium heat. Add rock sugar and cook, stirring, until it melts and turns a deep amber caramel.
3. Immediately add the blanched pork pieces and toss to coat in the caramel; sear until the edges are lightly browned.
4. Add light soy, dark soy, Shaoxing wine, tied scallion whites, ginger slices, star anise, and cinnamon stick. Pour in water or stock to about halfway up the pork pieces.
5. Bring to a gentle simmer, then cover and reduce heat to low. Braise gently for 1 to 1¼ hours, turning once or twice, until pork is very tender and the fat is soft.
6. Uncover, increase heat to medium-high, and reduce the braising liquid until it becomes a thick, glossy glaze that coats the pork, about 8–12 minutes. Stir frequently to prevent burning.
7. Remove aromatics (scallion knot, ginger, star anise, cinnamon). Adjust salt to taste. Stir in sesame oil.
8. Transfer to a serving dish, garnish with chopped scallion greens, and serve hot with steamed rice.