Mao Shi Hong Shao Rou

Ingredients for 2 servings:

• 1 kg pork belly with skin, boneless
• ½ liter of water, possibly more
• 1 tbsp peanut oil
• 2 tsp, heaped sugar, brown
• ¼ liter rice wine (Shaoxing)
• 1 cinnamon stick(s)
• 3 star anise
• 3 small chili peppers, red Asian, dried
• 3 cm ginger root, fresh, finely diced
• 5 spring onions (Chinese spring onions)
• 0.12 liters soy sauce, dark
• 0.12 liters soy sauce, light
• 3 tbsp brown sugar
• some salt
• 2 servings of cooked rice as a side dish

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

An original recipe from Hunan: Sweet and spicy red braised pork belly

Cut the belly meat into approximately 2 cm thick strips (if it is pre-cut, you can use thinner ones). Bring the water to a boil in a pan and cook the belly meat for about 4 minutes. Remove the half-cooked pieces of meat and let them cool slightly. Set the water aside. Cut the belly meat into approximately 2 cm pieces. Heat the peanut oil in a wok and then add the sugar. When the sugar caramelizes and becomes foamy, add the meat pieces and stir quickly. Then fry for about 30 seconds, stirring constantly. Deglaze with the rice wine, add the dark soy sauce, and top up with the previously used water until the meat is just covered. If there isn’t enough water to cover the meat, add more water. Add the star anise, chilies, cinnamon, and ginger, bring to a boil, reduce the heat, and then simmer covered on low heat for at least 1.5 hours. In the meantime, finely chop the spring onions. After about 1.5 hours, remove the lid from the wok and increase the heat to high. Season with a little light soy sauce, salt, and brown sugar, and simmer, stirring constantly, until the sauce reduces and thickens. Stir in the spring onions, arrange in a bowl over rice, and serve immediately.