Braised Chinese Pork Belly (Hong Shao Rou)

Ingredients

• 1.5 lb skin-on pork belly (Cut into large cubes)
• water (For blanching the pork)
• 2 tbsp oil
• 2 tbsp brown sugar
• 1 cinnamon stick
• 3 bay leaves
• 3 star anise
• 3 cup water (Enough to cover the pork)
• 2 tbsp soy sauce
• 2 tbsp dark soy sauce
• 3 tbsp Shaoxing wine (May substitute mirin, dry sherry, or chicken stock)
• 2 tbsp fish sauce (Optional)
• 1 tbsp oyster sauce (Optional)
• 2 stalks green onions (Cut into large pieces)
• 6 cloves garlic (Crushed)
• ginger (A knob, sliced; optional)
• 1 tsp MSG (Optional)
• steamed white rice (For serving)
• scallions (Sliced, for serving)
• braising sauce (Extra, for serving)

Steps

1. 1

   Cut the pork belly into large cubes. Prepare the green onions, garlic, and optional ginger as specified. Keep the cinnamon, bay leaves, and star anise ready for the braise.

2. 2

   Bring a pot of water to a boil. Add the pork belly cubes and blanch for 10 minutes, skimming any foam from the surface. Drain the pork thoroughly.

3. 3

   Heat the oil in a heavy pot or Dutch oven over medium heat. Add the brown sugar and cook, stirring, until it melts and becomes a deep amber caramel; do not let it burn.

4. 4

   Add the blanched pork belly to the caramelized sugar and stir carefully to coat the pieces. Take care because the hot sugar and pork may splatter.

5. 5

   Add the cinnamon stick, bay leaves, and star anise. Stir briefly so the spices become fragrant.

6. 6

   Pour in the water, using enough to cover the pork. Add the soy sauce, dark soy sauce, and Shaoxing wine, or the listed substitute.

7. 7

   Add the optional fish sauce and oyster sauce, followed by the green onions, crushed garlic, optional sliced ginger, and optional MSG.

8. 8

   Bring the liquid to a gentle boil, then reduce the heat to low. Cover partially and braise for about 1 1/2 hours, stirring occasionally, until the pork is very tender and the sauce is richly colored and flavorful.

9. 9

   Taste the braising sauce and adjust seasoning if needed. If the sauce is thinner than desired, simmer uncovered briefly until slightly reduced and glossy.

10. 10

    Serve the braised pork belly over steamed white rice. Spoon extra braising sauce over the rice and finish with sliced scallions.

Notes

The source lists fish sauce, oyster sauce, ginger, and MSG as optional. Shaoxing wine may be replaced with mirin, dry sherry, or chicken stock. Use caution when adding pork to hot caramelized sugar. Refrigerate leftovers promptly and reheat gently with some sauce.

Nutrition per serving

• main
• Chinese
• braised
• pork
• one-pot
• comfort food
• rice dish
• takeout-style