Red-Braised Pork Belly (Hong Shao Rou)
China's beloved home braise: pork belly coated in rock-sugar caramel, then simmered with Shaoxing wine and soy until glossy red and meltingly tender.
Method
Cut the pork belly into 3 cm cubes. Put them in a 20 cm pot with part of the ginger, cover with cold water and bring to the boil on high heat. Once boiling, cook for more, skimming off the grey scum. Drain, rinse in warm water and pat dry with paper towels. Cold water would make the meat contract and toughen.
Add in this stepPork belly, skin on 400 gSlices of fresh ginger 1¼
high heatHeat the oil in a 28 cm wok or frying pan, add the pork and cook on medium heat for , turning, until lightly golden and some fat has rendered out. Make sure the pork is dry first, as wet meat makes the oil spit. Lift out the pork and pour off the fat, leaving about 1 tablespoon in the pan.
Add in this stepNeutral oil 1 tbsp
medium heatAdd the rock sugar to the fat and melt it slowly on low heat for . As soon as it has fully melted into a clear amber syrup with small bubbles, return the pork and toss quickly to coat it in caramel. Don't let it go further: it turns bitter fast once it passes deep honey colour. Melted sugar is extremely hot, so keep your hands clear.
Add in this stepRock sugar (or white sugar) 25 g
low heatPour the Shaoxing wine around the edge of the pan so it sizzles, then add the rest of the ginger, the spring onions, star anise, cassia, light and dark soy sauce and enough hot water to just cover the pork. Bring to the boil on high heat, then turn down to low heat, cover and simmer for . Stir once or twice and top up with a little hot water if it gets low. It is ready when a chopstick slides easily through the skin.
Add in this stepShaoxing wine (or dry sherry) 3 tbspSlices of fresh ginger 2¾Spring onions, cut into 10 cm lengths 2Star anise 1Cassia bark (5 cm pieces) 1Light soy sauce 1½ tbspDark soy sauce 1½ tspHot water 500 ml
high heat→low heatUncover and pick out the ginger, spring onions, star anise and cassia. Turn up to medium-high heat and reduce for , stirring, until the sauce is thick and glossy and clings to the pork. Taste and add salt if needed. Keep stirring towards the end, as the sugar can catch on the bottom.
Add in this stepSalt to taste
medium-high heatPile the pork onto a plate and spoon over the glossy sauce left in the pan. Serve with steamed white rice and blanched greens such as bok choy.
Cook's tip
Rock sugar gives a finer gloss and a cleaner sweetness than white sugar. Always add hot water, never cold, or the meat tightens. It tastes even better reheated the next day, once the flavours have soaked in.
Cooking it at camp
At a campsite, cook it the same way in a heavy Dutch oven or cast-iron pot and simmer it covered for an hour over embers or a low burner flame. Blanch and cube the pork at home to save time, and keep raw meat in the cooler.