Hong Shao Rou

Ingredients

Approximately 6-8 servings.

• 3 pounds pork belly
• 3 tablespoons sugar
• 2 tablespoons oil
• 3 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 1 cup Shaoxing wine
• 2 cups water or stock
• 3 slices ginger
• 3 scallions, tied into knots
• 1-2 star anise, optional
• 1 small cinnamon stick, optional
• 1 bay leaf, optional
• Dried chili, optional
• Rock sugar in place of granulated sugar, optional
• Small amount oyster sauce, optional
• Small splash black vinegar at the end, optional

Method

1. Cut the pork belly into large bite-size cubes.
2. Put the pork in a pot of cold water and bring it to a boil.
3. Blanch for 5 minutes.
4. Drain, rinse, and dry the pork thoroughly.
5. Heat the oil in a heavy pot.
6. Brown the pork belly in batches. Remove it.
7. Add the sugar to the rendered fat and cook carefully until amber.
8. Return the pork and coat it in the caramel.
9. Add the light soy, dark soy, Shaoxing wine, water or stock, ginger, scallions, and any optional whole spices.
10. Bring to a simmer.
11. Cover and cook over low heat for 60-90 minutes, stirring occasionally, until the pork is tender.
12. Uncover and increase the heat slightly.
13. Reduce the liquid until it becomes glossy and clings to the pork.
14. Remove the scallions and whole spices.
15. Add a small splash of black vinegar when using it.
16. Rest briefly before serving with rice.

Reheating

Reheat slowly with a splash of water. The dish improves after chilling overnight because the flavors settle and excess fat can be removed from the top.