Recipe: Red-Braised Pork Belly

Ingredients

¼ cup sugar
4 scallions white and pale green parts, coarsely chopped; dark green parts, thinly sliced
12 inches ginger, peeled and thinly sliced
2 cloves garlic, crushed
1 pod star anise
¼ cup light soy sauce
¼ cup Shaoxing wine (Chinese rice wine)
3 cups water (for cooking)

Bring a large pot of water to a boil and blanch the pork for 5 minutes, then drain.
In the same pot, dissolve sugar in 3 tablespoons of water over medium-high heat until it thickens and turns pale amber.
Add the pork back to the pot, along with scallions, ginger, garlic, and star anise, cooking until fragrant.
Pour in 3 cups of water, bring to a boil, then reduce heat and simmer for 50-60 minutes until tender.
Remove the pork and skim off excess fat from the sauce.
Return the pot to medium heat and thicken the sauce, then reintroduce the pork to coat it in the sauce.
Serve the pork on a platter with sauce poured over and garnish with scallions and rice.

Servings

Calories

400

Total fat

30g

Total carbohydrates

15g

Total protein

25g

Sodium

800mg

Cholesterol

80mg