Hunan Braised Pork (aka "Red Braised Pork")
1 pound pork belly
2 tablespoons peanut oil
2 tablespoons sugar
1 tablespoon Shaoxing wine
3/4 inch fresh ginger, skin left on and sliced
1 star anise
2 dried red chiles
1 small cinnamon stick
light soy sauce
Handful chopped scallions
Bring a large pot of water to a boil. Add the whole pork belly. Cook for about 3 to 4 minutes, or until just partially cooked. Remove the pork from the water and let cool for a few minutes. Then cut into a bite-sized pieces. Pour the oil into a work or a large pot over medium-low heat. Add the sugar and cook, stirring often, until the sugar dissolves. Then turn the heat to medium, and cook until the sugar turns "a rich caramel brown." Add the pork and a splash of the wine. Stir well. Then pour in enough water to just barely cover the pork. Add the ginger, star anise, chiles, and cinnamon. Turn the heat to high and bring to a boil. Then reduce heat to a simmer, and cook for 40 minutes.
Turn the heat to medium and season with drizzle of soy sauce and a sprinkling of salt and sugar to taste.
Submitted by: Pete on November 10, 2016, 12:06 am
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