Red-Braised Pork Belly (Hong Shao Rou)

Bring a pot of Water to a boil and blanch the whole Pork Belly for 3–5 minutes to remove impurities; drain, rinse under cold water, then cut into 2–3 cm cubes and pat dry.

Smash and lightly crush a knob of Ginger and cut the Scallions into 6–8 cm lengths; set the aromatics aside along with a couple of Star Anise and a Cinnamon Stick.

Heat a wok or heavy-bottomed pot over medium heat and add a splash of Neutral Oil; when hot, add the Rock Sugar and stir constantly until it melts into a deep amber caramel.

Carefully add the cubed pork to the caramel and stir to coat so each piece takes on color; sear for a few minutes until edges are browned.

Pour in a good splash of Shaoxing Wine to deglaze the pan, then add Light Soy Sauce and Dark Soy Sauce for seasoning and color balance; mix to combine.

Tuck in the prepared Ginger, Scallions, Star Anise and Cinnamon Stick around the pork, then pour in enough hot liquid — use Hot Water or additional Water — to come about halfway up the pork pieces.

Bring the pot to a gentle boil, then reduce to a low simmer, cover, and braise for 1 to 1½ hours until the pork is tender and the fat is translucent, skimming any foam from the surface occasionally.

Uncover, increase the heat slightly and reduce the braising liquid until it becomes a thick, glossy sauce that coats the pork; taste and adjust seasoning if needed.

Transfer the Pork Belly to a serving dish, spoon the lacquered sauce over the top, discard whole spices if desired, and serve hot with steamed rice or greens.