Red-Braised Pork Belly (Hong Shao Rou)
Melt-in-your-mouth pork belly cubes bathed in a lustrous, savory-sweet glaze. This classic Chinese comfort food features fork-tender meat with deeply caramelized edges that beg to be spooned over steamed rice.
Ingredients
Instructions
Parboil the pork
Place pork belly in a pot with cold water and 1 tablespoon of Shaoxing wine. Bring to a rolling boil over high heat to remove impurities. Drain, rinse with warm water, and pat thoroughly dry with paper towels. Pro tip: Cut the pieces slightly larger than your desired final size—they will shrink considerably during the long braise.
Caramelize the sugar
Heat the oil in a heavy-bottomed Dutch oven over medium-low heat. Add the sugar and stir constantly until it dissolves and turns a deep amber color—about 5 to 7 minutes. Watch closely to prevent burning. Immediately add the dried pork pieces and toss quickly to coat each cube in the hot caramel.
Add aromatics and liquid
Pour in the remaining Shaoxing wine, then add the ginger slices and scallions. Stir for one minute to release their fragrance. Add enough hot water to completely submerge the pork—starting with about 4 cups. Never use cold water here, as the temperature shock will tighten the meat fibers and yield tough results.
Braise until fork-tender
Bring the liquid to a gentle boil, then immediately reduce the heat to the lowest possible setting. Cover and simmer for 1 hour. Stir in the dark soy sauce and a pinch of salt, then continue cooking uncovered for another 45 to 60 minutes. The sauce should reduce to a thick, glossy lacquer that clings to the pork, and the meat should offer no resistance when pierced with a fork.
Serve hot
Discard the spent ginger and scallion pieces. The sauce should coat the back of a spoon. Transfer to a deep serving dish and garnish with freshly sliced scallions if desired. Serve immediately alongside steamed white rice to soak up the luxurious sauce.