Braised Pork Belly (红烧肉)

Instructions

1. 1Cut the belly into 3 cm cubes. Bring a pot of water to a boil, add the pork, and blanch 3 minutes. Rinse and pat dry — this removes scum and tightens the skin.

   焯水

   🔍 Look for High heat 3 分钟 · 3 minutes

   Visual: 浮沫和灰色杂质浮起；肉块变紧实Foam and gray scum rise to the surface; meat firms up

   You know it's right when: 表面没有生肉粉色No raw-pink patches remain on the surface

2. 2Heat oil and rock sugar in the wok over low heat. Stir constantly until the sugar melts, foams, and turns deep amber — about 2-3 minutes. Do not walk away.

   小火炒糖色

   🔍 Look for Low heat 2-3 分钟 · 2-3 minutes

   Visual: 糖融化成琥珀色液体，冒着细密金色小泡Sugar melts into amber liquid with fine golden bubbles

   You know it's right when: 颜色是深琥珀——再过一秒就发苦，立即下一步Color is mahogany-amber — one second past this and it burns bitter

3. 3Immediately add the pork cubes. Stir to coat every piece in the caramel. Add ginger, scallion, and star anise. Fry 2 minutes until the caramel clings and darkens slightly.

   裹糖色

   🔍 Look for Medium heat 2 分钟 · 2 minutes

   Visual: 每块肉裹上红棕色糖衣，边缘油亮Each cube is coated in a red-brown glaze, edges glistening

   You know it's right when: 糖色均匀裹在肉上——锅底没有结糖Caramel coats the meat — no sugar stuck to the wok bottom

4. 4Add Shaoxing wine (it will sizzle), then light and dark soy. Stir 1 minute. Add enough warm water to just cover the pork. Bring to a boil.

   加料添水

   🔍 Look for High heat 加水前翻炒 1 分钟 · 1 minute before adding water

   Visual: 汤汁呈深红棕色；短暂浮起泡沫Liquid is a deep red-brown; foam rises briefly

   You know it's right when: 料酒滋啦挥发出酒精——生味消失Wine sizzles away its alcohol — the raw smell disappears

5. 5Cover, reduce to the lowest simmer, and cook 60-75 minutes without stirring — check once at 30 minutes that the liquid hasn't dried out.

   小火慢焖

   🔍 Look for Low heat 60-75 分钟 · 60-75 minutes

   Visual: 汤汁微微颤动；表面浮出清澈的油层Liquid barely shimmers; fat renders into clear pools on top

   You know it's right when: 筷子能轻松穿透皮和肥肉，几乎没有阻力A chopstick pierces the skin and fat with almost no resistance

6. 6Uncover and raise heat to medium. Simmer uncovered 10-15 minutes, stirring occasionally, until the sauce reduces to a glossy glaze that coats the meat. Serve over rice.

   开盖收汁

   🔍 Look for Medium heat 10-15 分钟 · 10-15 minutes

   Visual: 酱汁浓稠油亮，挂在每块肉上；油层基本乳化Sauce is thick, glossy, and clings to each cube; fat has mostly emulsified

   You know it's right when: 锅铲划过酱汁，划痕保持 3 秒A spatula trail in the sauce holds for 3 seconds