红烧肉 | Red Braised Pork Belly | Hong shao rou
Ingredients
- 2 lbs pork belly (with skin) or pork butt
- ping-pong size ginger, sliced
- 2 star anise
- 2 tablespoons shaoxing cooking wine
- 3 tablespoons soy sauce
- 1 tablespoon rock sugar (or granulated sugar)
- 1/2 cup room temperature (or warm) water
Directions
- Cut pork into roughly 1 inch chunks and blanch with 1/2 the ginger to get rid of scum.
- Place blanched pork and the other 1/2 of the ginger into a nonstick pan.
- Add star anise, cooking wine, soy sauce, rock sugar. Mix to evenly coat.
- Add 1/2 cup water.
- Cover and braise over low heat for ~1 hour, stirring occasionally.
- Enjoy!
- Use the leftover oil to cook some vegetables. It will be delicious!
Connie Feng BLOG · RECIPES