Hong Shao Rou (Red-Braised Pork Belly)

instructions

1. 1.In a wide pot, bring the 3 cups of water to a boil over medium-high (it should reach at least halfway up the pork). Add the pork belly and parboil a minute per side, just until the exterior firms up. Move the pork to a cutting board and set the hot water aside — do not pour it out.

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2. 2.Add the garlic, ginger, star anise, Szechuan peppercorn, and cinnamon to the water and keep it over low heat. It needs to stay hot so it doesn't toughen the meat later.
3. 3.Cut the pork belly into 1.5-inch cubes.
4. 4.In a Dutch oven, heat the oil over medium-low. Add 3.5 tbsp of the brown sugar and let it sit undisturbed until it starts to melt, then nudge it with a single chopstick to speed it along.
5. 5.Once all the sugar has melted to a dark amber, add the pork. Cook, flipping the pieces, until almost every side is coated in caramel. Be gentle so they don't break.
6. 6.Add the light soy, dark soy, and Shaoxing wine and cook a minute. Add the reserved water with all the aromatics, then braise over medium-low for 2 hours, stirring once every 30 minutes.

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7. 7.After 2 hours the pork should be fully tender — a chopstick should pierce a piece easily through the bottom. Braise longer with the lid on if you want it softer.
8. 8.Remove the lid, raise the heat to medium, add the remaining 3.5 tbsp sugar, and cook about 20 minutes until the sauce reduces and thickens, stirring every few minutes so it doesn't burn. It's done when the sauce sticks to the meat.

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9. 9.Remove the meat, drizzle with some extra sauce, and serve hot with rice and vegetables.