Chairman Mao’s Red-Braised Pork Belly (Hong Shao Rou)

Prep: 15 mins

Cook: 75 mins

Difficulty: Intermediate

Servings: 4 Servings

Red-colored meats are eaten for good luck because red is the color of fire, a symbol of good fortune and joy. “Red cooking” is a Chinese method of stewing or braising with both dark and light soy sauces and caramelized sugar; it imparts a red color to the prepared food.

Ingredients

2 pounds skin-on pork belly
1/4 cup vegetable or peanut oil
1/4 cup granulated sugar
1/4 cup Shaoxing rice wine
1 (2-inch) piece fresh ginger, cut crosswise into 1/4-inch thick slices
2 star anise pods
1/2 cup dark soy sauce
1/4 cup soy sauce
3 bunches scallions, green and white parts thinly sliced separately
1 cup water
Steamed rice, for serving

Instructions

Bring a large pot of water to a boil. Add the pork belly and boil for 3 minutes to remove any impurities. Transfer to a cutting board and cut into 1-inch chunks.
Heat the oil and sugar in a wok or Dutch oven over low heat until the sugar caramelizes, about 10 minutes. Increase the heat to medium and add the cut-up pork. Cook, stirring occasionally, until the pork is browned and well-coated in the caramel, about 5 minutes.
Reduce the heat to low and add the rice wine, ginger, star anise, both soy sauces, scallion whites, and water. Bring to a boil, then cover and simmer, reducing the heat as needed and stirring occasionally, until the meat is fork-tender, about 1 hour.
Uncover and simmer over low heat until the sauce thickens and coats the pork, about 15 minutes. Transfer the meat and sauce to a platter and garnish with the scallion greens. Serve with steamed rice.