Red-Braised Pork Belly (Hong Shao Rou)

Glossy pieces of pork belly yield easily to a fork, coated in a dark, reduced sauce. Caramelised rock sugar clings to the rich meat, while ginger and star anise perfume the braising liquor, sharpened by Shaoxing wine and soy.

Instructions

1. Blanch the pork

   Cut the pork belly into pieces about 4 cm across. Put them in a saucepan, cover with cold water and bring to the boil. Skim, blanch for 3 minutes, then drain and rinse well.

2. Caramelise the sugar

   In a heavy-based casserole, melt the rock sugar over low heat with 2 tablespoons of water. As soon as the syrup turns amber, add the pork and turn the pieces until coated.

3. Add the braising liquid and braise

   Pour in the Shaoxing wine and both soy sauces. Add the sliced ginger, spring onions cut into lengths and star anise; stir, then add the hot water. Bring to a gentle simmer, cover and braise over low heat for 1½ to 2 hours, stirring occasionally, until a knife slips easily into the pork.

4. Reduce and glaze

   Remove the lid and raise the heat to medium. Turn the pork carefully as the liquid reduces; the sauce should become thick and glossy, clinging to the skin without catching on the bottom.

Chef's tips

• Watch the sugar as soon as it melts: keep the caramel light amber, since a dark one brings bitterness that is difficult to correct.
• Hold the braise at a steady, gentle simmer. A hard boil tightens the pork and clouds the sauce.
• During reduction, turn the pieces with a spatula rather than stirring briskly; the skin stays intact and takes on an even sheen.

Storage

Keeps for 3 days refrigerated in its braising liquor. Reheat gently, covered; add a little water if the sauce has set. Freeze for up to 2 months.