Cubes of pork belly slow-braised in soy sauce, Shaoxing wine, sugar, and warm spices until meltingly tender with a glossy mahogany glaze. The quintessential Chinese comfort food.
Ingredients
800g pork belly cut into cubes
3 tablespoons sugar
3 tablespoons dark soy sauce
2 tablespoons light soy sauce
3 tablespoons Shaoxing wine
3 slices ginger
2 scallions knotted
Star anise
Cinnamon stick
Water
Instructions
1Blanch pork belly cubes in boiling water for five minutes, drain and rinse.
2Melt sugar in a dry wok until amber, then add pork and coat in caramel.
3Add soy sauces, wine, ginger, scallions, star anise, cinnamon, and water to cover.
4Bring to a boil then reduce to a gentle simmer for ninety minutes.
5Remove lid and reduce sauce until thick and glossy, coating each piece.
Did You Know?
This was reportedly Mao Zedong favorite dish and is sometimes called Chairman Mao Red-Braised Pork in Hunan.