Red-Cooked Pork Belly (Hong Shao Rou )

Name: Red-Cooked Pork Belly (Hong Shao Rou )
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 2 lb. boneless skinless pork belly, cut into 1 1/2" chunks; 2 Tbsp. peanut oil; 1 (2") piece ginger, cut into "coins"; 10 scallions, cut into 3" pieces; 1 ⁄ 4 cup shaoxing jiu (Chinese rice wine); 5 Tbsp. mushroom-flavored dark soy sauce; 1 tsp. salt; 3 Tbsp. sugar

Serves
serves 4

With its intense flavor and the smooth, fatty texture of the meat, hong shao rou is one of the most classic red-cooked dishes.

Ingredients

2 lb. boneless skinless pork belly, cut into 1 1/2" chunks
2 Tbsp. peanut oil
1 (2") piece ginger, cut into "coins"
10 scallions, cut into 3" pieces
¹⁄₄ cup shaoxing jiu (Chinese rice wine)
5 Tbsp. mushroom-flavored dark soy sauce
1 tsp. salt
3 Tbsp. sugar

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Instructions

Step 1

Put pork belly into a pot and cover with water; bring to a boil. Uncover and cook for 2 minutes; drain and rinse.

Step 2

Heat peanut oil in a 14" flat-bottomed wok over high heat. Add a ginger and scallions and stir-fry for 10 seconds. Add the pork belly and stir-fry for 1 minute. Add rice wine; stir-fry until it begins to brown, 2-3 minutes. Add soy sauce and cook until absorbed, 2-3 minutes. Add salt and 2 cups water; bring to a boil. Reduce heat to medium-low and simmer, covered, stirring occasionally, until pork is just tender, about 1 hour.