Hongshao RouBraised Pork Belly ( )

Ingredients−6servings+

• Pork belly4 kg
• Cooking winea little
• Oila little
• Rock sugara little more
• Green onionssmall segments
• Gingerslices
• Light soy saucea little
• Dark soy saucea little
• Waterenough to cover
• Dried chili peppersa few
• Star anisea few
• Cinnamona piece
• Bay leavesa few
• Salta little

Directions▶ Start cooking

1. Cut the pork belly into small cubes.
2. Place the pork belly cubes in a large pot.
3. Add water to cover the pork belly.
4. Add cooking wine to the pot.
5. Turn on the stove and bring to a boil.
6. Skim off any foam that rises to the surface.
7. Once most of the foam is removed, take out the pork belly and drain.
8. Heat a clean pot over the stove.
9. Add oil to the pot.
10. Add rock sugar to the oil.
11. Caramelize the sugar until it turns reddish-brown and bubbles.
12. Add green onion segments and ginger slices to the caramelized sugar and fry until fragrant.
13. Add the blanched pork belly to the pot.
14. Stir-fry the pork belly to coat it with the caramel.
15. Add light soy sauce and dark soy sauce.
16. Continue stir-frying until the pork belly is evenly colored.
17. Add water to the pot, enough to cover the pork belly.
18. Add dried chili peppers, star anise, cinnamon, and bay leaves.
19. Add salt to taste.
20. Cover the pot and simmer over low heat for 1.5 hours.⏱ 1h 30m
21. Remove the large spices (star anise, cinnamon, bay leaves) from the pot.
22. Cover the pot again and simmer for another 20 minutes.⏱ 20m
23. Serve the braised pork belly.

Tips

• Blanch pork belly with cooking wine to remove impurities.
• Caramelize sugar until reddish-brown and bubbling for good color.
• Remove large spices before the final simmer for better texture and flavor control.
• The braised pork belly was not braised long enough.

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