Hong Shao Rou: Caramel Soy Braised Pork Belly

What you need

• 800 g (1 3/4 lb) skin-on pork belly
• 6 slices fresh ginger, thinly sliced
• 3 spring onions, white parts in 5 cm lengths, greens sliced for garnish
• 1 tbsp neutral oil
• 35 g (3 tbsp) rock sugar, or granulated sugar
• 3 tbsp Shaoxing wine
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 2 star anise
• 1 piece cassia bark, about 5 cm, or a cinnamon stick
• 2 bay leaves
• 500 ml (2 cups) hot water, approximately
• steamed rice, for serving

Method

Restated from the original video

1. 1

   Cut the pork belly into 3 cm (1 1/4 in) cubes, each with skin, fat and lean.

2. 2

   Put the cubes in a pot, cover with cold water, add 2 slices of the ginger and bring to a boil. Boil for 3 min, then drain and rinse off the scum.

3. 3

   Put the pork in a dry wok over medium heat and fry, turning often, until some fat has rendered and the edges are lightly golden, 6-8 min. Lift out the pork and pour off all but a thin film of fat.

4. 4

   Add the oil and the sugar to the wok over low heat. Stir until the sugar melts and turns a deep amber, 2-3 min.

5. 5

   Return the pork and toss quickly until every piece is coated in the caramel.

6. 6

   Add the remaining ginger, the white spring onion pieces, the star anise, cassia and bay leaves. Stir for 30 seconds.

7. 7

   Pour the Shaoxing wine around the edge of the wok, then add the light soy sauce and dark soy sauce and toss for 30 seconds.

8. 8

   Pour in enough hot water to just cover the pork and bring to a boil.

9. 9

   Cover, turn the heat to low and simmer until the meat is tender and a chopstick slides easily through the skin, 60-75 min. Add a splash more water if it gets dry.

10. 10

    Remove the lid and pick out the spices. Turn the heat to high and boil, stirring gently, until the sauce has reduced to a glossy glaze that clings to the pork, 8-10 min.

11. 11

    Scatter over the spring onion greens and serve with steamed rice.

Imported from homenaturallymade.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.