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Hunan Chinese · Dinner

Chairman’s red-braised pork

Skin-on pork belly lacquered in caramel and slowly braised Hunan-style with Shaoxing wine, ginger, star anise, cinnamon, dried chile, and a restrained amount of soy.

About 2 hr 55 minTotal
About 2 hr 35 minActive
$$Cost
AdvancedDifficulty
Makes 8 servings
Hunan-style red-braised pork belly with glossy amber-red cubes, intact skin and layers, light chile warmth, rice, and bok choy.

Equipment

  • Use a hot sheet pan under an inverted oven-safe metal bowl for the covered phase.

Ingredients

1× recipe · Makes 8 servings

  • 3 pounds skin-on pork belly, cut into 1 1/2-inch cubes
  • 6 slices fresh ginger, divided
  • 4 scallions, cut into 3-inch lengths
  • 1/2 cup Shaoxing wine, divided
  • 1/3 cup rock sugar
  • 2 tablespoons neutral oil
  • 2 whole star anise
  • 1 small cinnamon stick
  • 3 dried red chiles
  • 2 bay leaves
  • 3 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce
  • 4 cups boiling water, plus more as needed
  • 1 teaspoon kosher salt, only if needed
  • 4 cups steamed rice
  • 1 pound steamed baby bok choy

Instructions

  1. Blanch pork belly with half the ginger and 1/4 cup Shaoxing wine for 5 minutes. Drain, rinse away foam, and dry every piece thoroughly.

  2. Heat oil and rock sugar in a over medium-low until the sugar melts to amber. Carefully add dry pork and turn until every side is caramel-coated and lightly browned.

  3. Add remaining ginger, scallions, star anise, cinnamon, chiles, and bay for 1 minute. Add remaining Shaoxing, both soy sauces, and enough boiling water to barely cover.

  4. Cover partly and braise at the gentlest simmer until skin and fat are tender but cubes hold their shape, 1 1/2 to 2 hours, adding boiling water only as needed.

  5. Remove aromatics. Raise heat and reduce, turning pieces gently, until sauce is glossy and clings. Taste before adding optional salt; rest 10 minutes and serve with rice and bok choy.

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