Hong Shao Rou Red Braised Pork Belly with Star Anise

Hong Shao Rou (Red Braised Pork Belly)

Step 1: Blanch the pork [00:14]

• Slice the pork belly into bite-sized pieces and add to a pot with ginger, scallions, and Shaoxing wine. Cover with water, boil, and strain to discard the scum. Rinse the pork in cold water.

Step 2: Caramelize the sugar [00:26]

• Heat oil in a wok. Add rock sugar and stir until it melts and turns an amber color.

Step 3: Sear the meat [00:32]

• Add the blanched pork belly pieces and sauté until they are golden brown.

Step 4: Simmer [00:34]

• Add the star anise, cinnamon, bay leaves, optional dried chilies, remaining aromatics (ginger, scallions), Shaoxing wine, light soy sauce, and dark soy sauce. Cover with water to just cover the pork.
• Simmer low and slow for about an hour and a half. The pork is ready when the skin is easily pierced with a chopstick.

Step 5: Reduce the sauce [00:49]

• Remove the spices and aromatics. Raise the heat to reduce and thicken the sauce before serving with a hot bowl of rice.