Red Cooked Pork

Ingredients

• 2 pounds pork belly, cut into 1 1/2-inch cubes
• 3 tablespoons vegetable oil
• 3 tablespoons granulated sugar
• 1/2 cup Shaoxing wine
• 1/2 cup light soy sauce
• 2 tablespoons dark soy sauce
• 2 cups water
• 4 slices fresh ginger
• 3 scallions, cut into 2-inch pieces, plus extra sliced for garnish
• 3 cloves garlic, smashed
• 2 whole star anise
• 1 stick cinnamon
• 2 dried bay leaves
• 4 hard-boiled eggs, peeled (optional)
• 4 cups steamed white rice, for serving

Method

1. 1

   Bring a 6-quart saucepan of water to a boil and blanch the pork belly cubes for 2 minutes to remove surface impurities.

   2:00 · Blanch pork
2. 2

   Drain the pork belly and rinse under cold water; pat dry with paper towels.

3. 3

   Heat the vegetable oil in a 6-quart saucepan or Dutch oven over medium heat. Add the sugar and cook, stirring constantly, until it melts and turns a deep amber color, about 2 minutes.

   2:00 · Melt sugar
4. 4

   Add the pork belly cubes to the caramelized sugar and stir to coat evenly, cooking for 2 minutes until the pork is glossy and lightly browned.

   2:00 · Coat pork
5. 5

   Pour in the Shaoxing wine and let it bubble for 30 seconds to cook off the raw alcohol smell.

   0:30 · Cook off wine
6. 6

   Stir in the light soy sauce, dark soy sauce, and water. Add the ginger, scallions, garlic, star anise, cinnamon stick, and bay leaves.

7. 7

   Bring the mixture to a boil, then reduce the heat to low, cover, and simmer gently until the pork is very tender, about 1 hour 30 minutes, stirring occasionally.

   1:30:00 · Simmer pork
8. 8

   Uncover and add the hard-boiled eggs if using. Increase the heat to medium and simmer uncovered for 20 minutes to reduce and thicken the sauce, stirring occasionally.

   20:00 · Reduce sauce
9. 9

   Remove and discard the ginger slices, scallion pieces, star anise, cinnamon stick, and bay leaves.

10. 10

    Spoon the pork, eggs, and sauce over steamed rice, and garnish with sliced scallions before serving.