Braised Pork Belly (Hong Shao Rou)

Recipe has been adjusted; can substitute 3 tbsp shaoxing wine with 2 tbsp mirin. If desired, serve with bok choy or broccoli.

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Step 1

Bring pot of water to a boil and blanch the pork belly. Remove any impurities. Once the pork is partially cooked, remove from water and rinse. Set aside to cool.

Step 2

Cut the pork into thick pieces.

Step 3

In a wok over low heat, add oil and sugar. Melt the sugar slightly and then add the pork. Cook the pork over medium until slightly browned.

Step 4

Turn heat back to low and add shaoxing cooking wine (or mirin if substituting), soy sauce, and the spices. Add enough water so that the bottom of the pork is covered.

Step 5

Simmer until the pork is fork-tender (abt 45 mins-1 hr). If it looks too dry, add more water. Cook until the sauce reduces to a glossy coating on the pork.

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