Sichuan and Southwestern Chinese · dinner
Sichuan Braised Pork Belly (Hong Shao Rou) Cubes of skin-on pork belly are blanched, seared, and braised slowly in a sweet, savory soy and wine broth until fork-tender and glossed with a deep red-brown glaze. Serve in small portions over steamed rice, since the dish is very rich.
total 1 hr 50 min
prep 20 min
cook 1 hr 30 min
servings 4 Keep this recipe Add a copy of Sichuan Braised Pork Belly (Hong Shao Rou) to your Saucepan library.
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Back to 4 servings pork 1.5 lb pork belly, skin on, cut into 2 cm (3/4-inch) cubes 2 tbsp Shaoxing rice wine, low-salt; dry sherry can substitute 2 slices fresh ginger, lightly smashed 2 stalks scallions, cut into sections braise 1 tbsp vegetable oil, plus more if needed 0.25 cup yellow rock sugar, or 2 tbsp granulated sugar, broken into small pieces 3 tbsp light soy sauce 1 tbsp dark soy sauce, for color 2 star anise 2 bay leaves 1 tsp Sichuan peppercorns, optional 4 dried red chilies, optional, for a light heat finish 1 tsp black vinegar, optional; apple cider vinegar or lemon juice can substitute 1 green onion, finely chopped, for garnish
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1 Step 1: Place the pork in a pot, cover with cold water, and bring to a boil over high heat. Boil 3 to 5 minutes, skimming off the scum, then drain and rinse the pork under running water. Pat dry.2 Step 2: Heat the oil in a wok or heavy pot over medium-high heat. Sear the pork cubes, turning as needed, until lightly browned and the fat has rendered, about 5 minutes. Remove the pork and pour off all but about 1 tablespoon of fat.3 Step 3: Lower the heat to low. Add the rock sugar and stir slowly until it melts and turns amber, 2 to 3 minutes. Watch closely; it turns bitter quickly, so remove from the heat as soon as it is amber.4 Step 4: Return the pork to the pot and stir quickly to coat in the caramel. Add the rice wine, both soy sauces, star anise, bay leaves, ginger, scallions, Sichuan peppercorns and dried chilies if using.5 Step 5: Pour in boiling water to just cover the pork. Bring to a boil, then reduce to a gentle simmer, cover, and cook until the pork is fork-tender, about 60 to 75 minutes. Stir every 15 minutes and add a little hot water if the liquid drops below the meat.6 Step 6: Uncover, increase the heat to high, and boil the liquid hard, stirring, until it reduces to a thick, glossy, deep red-brown glaze that just coats the pork, about 5 to 10 minutes. Discard the aromatics and stir in the black vinegar if using.7 Step 7: Transfer to a serving dish, sprinkle with chopped green onion, and serve hot.getsaucepan.com/r/466d5c08-0d30-5cb6-a2d9-f9598e5bb73d
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