Chinese Braised Pork Belly (Hong Shao Rou)

Step 1

Bring a pot of water to a boil, add the pork belly cubes, and blanch for 3 minutes to remove impurities, then drain and rinse.

Step 2

Heat the vegetable oil in a wok or heavy pot over medium heat, add the brown sugar, and cook for 2-3 minutes, stirring, until it melts and turns a deep caramel color.

Step 3

Add the pork belly cubes and toss to coat evenly in the caramel.

Step 4

Stir in the ginger and star anise and cook for 1 minute until fragrant.

Step 5

Pour in the soy sauce, shaoxing wine, and 2 cups of water, and bring to a boil.

Step 6

Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally, until the pork is very tender.

Step 7

Uncover and simmer for 15 more minutes to reduce and thicken the sauce.

Step 8

Stir in the scallions and cook for 1 minute before serving over steamed rice.