Скачать или смотреть Hong Shao Rou ( Shanghai Style Braised Pork Belly )

Here’s the recipe:
Hong Shao Rou
Ingredients (Serves 4)
Pork Belly: 1.5 lbs (cut into 1-2 inch cubes)
Oil: 1 tbsp (vegetable or neutral oil)
Sugar: 2 tbsp (rock sugar preferred, or granulated sugar)
Soy Sauce:
Light soy sauce: 3 tbsp
Dark soy sauce: 1 tbsp
Shaoxing Wine: 3 tbsp
Water or Stock: 2-3 cups (enough to submerge the pork)
Ginger: 5-6 slices
Garlic: 4 cloves, smashed
Star Anise: 2 pods
Cinnamon Stick: 1 small stick
Scallions: 2 stalks, tied into a knot
Optional Garnish: Chopped green onions or sesame seeds
Instructions
Blanch the Pork Belly:
Bring a pot of water to boil. Add the pork belly cubes and boil for 3-5 minutes to remove impurities.
Drain and rinse the pork under cold water. Set aside.
Caramelize the Sugar:
Heat 1 tbsp of oil in a heavy-bottomed pot or wok over medium heat. Add the sugar and stir continuously until it melts and turns a golden brown (be careful not to burn it).
Sear the Pork:
Add the blanched pork belly to the caramelized sugar. Stir to coat the pork evenly and allow it to sear for 2-3 minutes.
Build the Sauce:
Add the Shaoxing wine, light soy sauce, and dark soy sauce to the pot. Stir well.
Add ginger, garlic, star anise, cinnamon stick, and scallions.
Simmer:
Pour enough water or stock to cover the pork. Bring it to a boil, then lower the heat to a simmer.
Cover and let it cook gently for 60-90 minutes, stirring occasionally to prevent sticking. Add more water if necessary.
Reduce the Sauce:
After the pork is tender and the fat has rendered, remove the lid and increase the heat slightly.
Let the sauce reduce until thick and glossy, coating the pork evenly.
Serve:
Remove the star anise, cinnamon stick. Enjoy!!