shanghainese pork belly

Hong Shao Rou (红烧肉)
recipe adapted from The Woks of Life
serves 8 as part of a main dish

INGREDIENTS:

3 lbs lean skin-on pork belly, cut into long 1 inch long strips

2 tbsp avocado oil

2 tbsp rock sugar

4 tbsp Shaoxing wine

2 tbsp soy sauce

1 tbsp dark soy sauce

2-3 cups water

METHOD:

1. Bring a pot of water to boil, lightly salt pork belly and blanch for a few minutes. This gets rid of impurities and starts the cooking process.

2. Remove pork to a cutting board and cut into 1 inch pieces. Set aside.

3. In a shallow pan over medium heat, add avocado oil and rock sugar. Once the sugar has melted slightly, add the pork and cook until lightly browned.

4. While stiring, add shaoxing wine, regular soy sauce, dark soy sauce and water.

5. Cover, lower heat and simmer for 45-60 mins until pork is fork tender. Check every 5-10 mins and stir to prevent burning. Add water if the pork gets too dry.

6. Once the pork is done and there is still a lot of visible liquid, increase heat and stir continuously until the sauce has reduced to a glistening coating. Serve with rice and other side dishes.