Red‑Braised Pork Belly (Hong Shao Rou)

Heat the oil in a heavy saucepan over medium heat and sear the pork cubes until the skin is golden and the fat has rendered, about 5 minutes, turning occasionally.

Add the ginger, scallion whites, star anise and cinnamon; stir for 30 seconds until fragrant, then pour in the Shaoxing wine and let it reduce by half.

Stir in the brown sugar, both soy sauces and water, scraping up any browned bits from the pan; bring to a gentle boil.

Reduce the heat to low, cover and simmer for 90‑100 minutes, stirring occasionally, until the pork is fork‑tender and the sauce has thickened to a glossy glaze.

If the sauce is too thin, uncover and simmer for another 10 minutes; adjust seasoning with a splash of soy sauce if needed, then serve the pork draped over steamed rice.

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notes

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For a milder flavour

use regular soy sauce and a pinch of five‑spice powder as a substitute for dark soy sauce. Leftovers taste even better after a day; reheat gently in a pan with a splash of water.

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A rustic plate of glossy

caramel‑brown pork belly cubes glistening with sauce

scattered scallion greens

set beside a bowl of steaming white rice on a dark wooden table