Braised Pork Belly (Hong Shao Rou)

Name: Braised Pork Belly (Hong Shao Rou)
Ingredients: 2.5 kg Pork belly with skin (scrape off any hair and dirt from the skin, roast until colored, wash clean, cut into 3 cm cubes); 50 g Cooked lard (for greasing the wok); 120 g Sugar (50 g used for caramel coloring); 15 g Salt; 100 g Cooking wine; 25 g Ginger pieces (smashed); 50 g Scallion segments (smashed)

Red-braised pork (红烧肉) in the Zhejiang style: glossy reddish-brown, a balanced sweet-and-salty flavor, and rich without feeling greasy.

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Ingredients

Pork belly with skin (scrape off any hair and dirt from the skin, roast until colored, wash clean, cut into 3 cm cubes) 2.5 kg

Cooked lard (for greasing the wok) 50 g

Sugar (50 g used for caramel coloring) 120 g

Salt 15 g

Cooking wine 100 g

Ginger pieces (smashed) 25 g

Scallion segments (smashed) 50 g

Instructions

Step 1

Scrape off any hair and dirt from the pork skin, roast over a flame until colored, then place in warm water and scrub clean. Cut into 3 cm cubes. Smash the scallions and ginger.

Step 2

Heat the wok and grease with cooked lard, add 50 g of sugar and stir-fry into caramel. When the sugar turns light red and small bubbles form, add the scallions, ginger, and pork together and stir-fry until the pork is no longer pink. Then add the cooking wine, stir-fry for 5 minutes, and transfer to a clay pot. Add water to cover the meat, then add the remaining sugar and salt. Simmer over low heat until the meat is completely tender, skim off the excess oil, and serve.