Hong Shao Rou 红烧肉

• hidangan: 2 servings
• masa aktif: 10 minutes
• jumlah masa: 1 hour 20 minutes

Bahan-bahan

500 g pork belly, cut into approximately 3cm cubes

1 tbsp neutral oil

20 g rock sugar or 2 tbsp sugar

2 tbsp light soy sauce

2 tbsp dark soy sauce

¼ cup Shaoxing wine

600 mL water

3 slices of ginger

2 star anise pods

1 tangerine peel (fresh or dry. Any citrus peel will work!)

Green onions for garnish

Arahan

Blanch the pork belly. In a pot of boiling water, gently drop the pork belly cubes in. Blanch for 3-4 minutes until the scum rises to the top. This ensures that the impurities won’t be in our final sauce.

Rinse your pork chunks for any impurities. Drain and tab excess moisture with a tea towel.

Heat a heavy duty pot (like a dutch oven or large cast iron with a lid) on medium high heat.

Drizzle in the oil and add the pork.

Sear the pork on all sides and add the sugar and soy sauce in.

Once the sugar has caramelized and coated the pork, deglaze the pot with Shaoxing wine and water.

Add the ginger, citrus peel, and star anise.

Cover and lower the heat to low. Simmer for 1 hour until the pork is tender. Supplement with more water if the sauce seems too thick / might burn. Alternatively, you can cook this in an instant pot or pressure cooker with 300mL of water for 20 minutes on high pressure.

Serve on top of rice. Drizzle the glaze on the rice first and plate a generous mountain of pork belly! Garnish with scallions and enjoy!!