Red-Braised Pork Belly (Hong Shao Rou)

Ingredients

• 1kg pork belly, cut into 4cm cubes
• 100ml soy sauce
• 60ml rice wine (shaoxing)
• 40ml rock sugar, dissolved in 100ml hot water
• 30ml sesame oil
• 20g ginger, sliced
• 15g garlic, smashed
• 4 dried shiitake mushrooms, halved
• 3 star anise
• 1 cinnamon stick (3cm)
• 2 bay leaves
• 5g Sichuan peppercorns
• 5g sea salt
• 2g Tellicherry black pepper
• 500ml chicken stock
• 2 scallions, halved

Method

1. 1
   Blanch pork belly cubes in boiling salted water 5 minutes; drain and rinse under cold water; pat dry.
2. 2
   Heat wok over high heat; add sesame oil; sear pork in batches 3 minutes per side until exterior browns; remove and set aside.
3. 3
   Add ginger and garlic to wok; toast 1 minute; add shiitake, star anise, cinnamon, bay leaves, and Sichuan peppercorns; toast 1 minute until fragrant.
4. 4
   Return pork to wok; pour in soy sauce, rice wine, rock sugar solution, and chicken stock; bring to boil, stirring occasionally.
5. 5
   Cover; reduce heat to low; braise 90 minutes, turning pork every 30 minutes, until meat is tender and sauce reduces by half.
6. 6
   Season with sea salt and black pepper; skim fat from surface; finish with scallion; serve in shallow bowls with steamed white rice.