Hong Shao Rou
Ingredients
Blanching
1.5 lbs pork belly
3 scallions(white portion)
3 slices ginger
1/4 cup shaoxing wine Cooking
2 tbsp neutral oil
2 tbsp rock sugar
3 scallions(white portion)
3 slices ginger
2 star anise
1 cinnamon stick
2 bay leaves
3 dried chilies
1/4 cup shaoxing wine
3 tbsp light soy sauce
1 tbsp dark soy sauce
2.5 cups water
Instructions
Prep aromatics by slicing ginger and scallions. Save scallions whites for cooking and greens for garnish.
Cut pork belly into 1.5 inch sized chunks.
Add pork belly to a pot along with aromatics and shaoxing wine. Cover with water, bring to a boil, and cook for 5-7 minutes.
Rinse pork belly under cold water to remove any scum.
Heat oil and sugar in a wok on medium heat. Once the sugar caramelizes and becomes an amber color(3-4 minutes), add the pork belly.
Sauté pork belly until golden brown then add aromatics, spices, shaoxing wine, light soy sauce, and dark soy sauce. Pour enough water to barely cover the pork belly, cover with a lid and simmer on low for 1.5 to 2 hours. You know the pork belly is ready when you can easily poke the skin with a chopstick.
Remove the aromatics and spices then raise the heat to medium high to reduce and thicken the sauce(3-4 minutes).
Garnish with a green portion of scallions and serve with a hot bowl of rice.
