Red-Braised Pork Belly

Method

1. 1

   Blanch the pork

   Bring a large pan of water to the boil over high heat. Add the pork and boil for 5 minutes, skimming the surface, until the cubes look pale and the liquid is foamy. Drain and pat the pork dry.

2. 2

   Brown the pork

   Heat the oil in a heavy casserole over medium heat for 1 minute, until it shimmers. Add the pork in a single layer and brown for 8 to 10 minutes, turning now and then, until golden on several sides.

3. 3

   Caramelise the sugar

   Lift the pork out and set aside. Reduce the heat to low, add the sugar and stir for 2 to 3 minutes, until it melts and turns amber.

4. 4

   Build the sauce

   Carefully add the Shaoxing wine, light soy sauce and dark soy sauce, stirring over low heat for 1 minute until combined. Return the pork to the casserole.

5. 5

   Add the aromatics

   Add the water, ginger, spring onions, star anise and cinnamon. The liquid should come about halfway up the pork.

6. 6

   Braise the pork

   Bring to a gentle simmer over medium heat, then cover and cook over low heat for 90 minutes, turning the pork every 30 minutes. Keep the liquid at a slow bubble, not a hard boil.

7. 7

   Check for tenderness

   The pork should reach at least 63°C (145°F), then rest for 3 minutes before serving. It will be very tender when a chopstick slides into a cube easily.

8. 8

   Reduce and glaze

   Remove the lid and simmer over medium heat for 10 to 15 minutes, turning the pork gently, until the sauce is glossy and coats the cubes. Remove the star anise, cinnamon stick and ginger before serving.

Tips

• Blanching removes blood and impurities for a cleaner-tasting sauce.
• Work in batches if needed so the pork browns rather than steams.
• Do not let the sugar become dark brown or smoke, as burnt sugar will make the sauce bitter.
• If the sauce thickens too quickly, add a splash of water.

Swaps

• Use dry sherry in place of Shaoxing wine.
• Use a pinch of ground cinnamon if you do not have a cinnamon stick.

Storing

Refrigerate leftovers in an airtight container for up to 3 days and reheat gently with a splash of water.