How to cook Red-Braised Pork Belly

Materials

• Pork Belly – 1kg
• Sugar – 50g
• Shaoxing Wine – 100g
• Scallion – 80g
• Ginger – 50g
• Star Anise – 1st
• Bay Leaf – 3st
• Light Soy Sauce – 15g
• Dark Soy Sauce – 5-10g

Procedure

1. Heat the pot until hot, then briefly sear the pork skin on the surface to remove any odor.
2. Wash the pork belly, wipe it dry with kitchen paper, and cut it into cuboid pieces, about 3 by 3 centimeters.
3. Pan-fry the pork over medium heat, turning until all sides are golden yellow.
4. Pour out the excess oil and save it for other dishes.
5. Add scallions, ginger, star anise, and bay leaves to the pot.
6. Once fragrant, add the sugar and stir until it melts and caramelizes into a rich brown color.
7. Pour in light soy sauce and enough water to cover the pork.
8. Bring it to a boil, skim off the foam, then braise on low heat for about 2 hours. (Or 40 minutes in a pressure cooker.)
9. Skim off the oil floating on top.
10. Turn the heat to high, add dark soy sauce, and keep spooning the sauce over the pork as it reduces.
11. When the sauce is thick, glossy, and clings to the spoon, it’s ready. Plate and serve.

Reference

1. 【全面解析！如何做出软烂不柴、红亮颤悠的红烧肉【解构家常菜】】 https://www.bilibili.com/video/BV11xpjezEBV/?share_source=copy_web&vd_source=ae51bbc1d0ec3b4151ebcd730cf01a8a