Braised Pork Belly (Hong Shao Rou)

Ingredients

• •2 lbs pork belly, cut into 2-inch cubes
• •3 tablespoons vegetable oil
• •3 tablespoons sugar
• •1/2 cup soy sauce
• •1/4 cup rice wine or dry sherry
• •4 slices ginger
• •4 cloves garlic, minced
• •3 star anise
• •2 dried bay leaves
• •2 cups chicken or pork stock
• •2 scallions, cut into thirds

Directions

1. 1Blanch pork belly cubes in boiling water for 5 minutes, drain and rinse.
2. 2Heat oil in a large pot, add sugar and stir constantly until it turns amber, then add pork and coat well.
3. 3Pour in soy sauce and rice wine, add ginger, garlic, star anise, and bay leaves, stirring to combine.
4. 4Add stock, bring to a boil, then reduce heat and simmer covered for 60 minutes until pork is very tender.
5. 5Remove cover and continue simmering for 15 minutes to reduce sauce by half and concentrate flavors.
6. 6Stir in scallions, adjust seasoning with soy sauce if needed, and serve hot over steamed rice.

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