Red braised pork belly

Ingredients for 2 servings:

• 500 g pork belly, with rind
• Water
• 1 m.-sized onion(s), quartered
• 1 bay leaf
• 1 star anise
• 2 ½ tbsp white sugar
• 125 g lard or vegetable fat
• 3 clove(s) garlic, squeezed
• 1 cm ginger root, grated
• 2 tbsp soy sauce, dark
• 2 tbsp rice wine or sherry
• 1 tbsp chili sauce
• 2 small chili peppers
• 2 pinch(s) five-spice powder
• 1 pinch of salt
• 1 pinch of cinnamon

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

Hong Shao Rou

Cut the pork belly into bite-sized pieces, making sure there is rind on each piece. Boil the pork belly pieces briefly without salt until they are grayish but still firm. Then remove from the pot and drain; do not discard the meat broth. Add the pork belly pieces without fat to a hot pan and fry on both sides until golden brown. (Careful, risk of splashing!) Remove the pork belly pieces from the pan and melt the lard in the pan, caramelizing the sugar in it. The sugar caramelizes very quickly and must not burn! Return the pork belly pieces to the pan and toss them in the caramelized sugar. Then deglaze with the meat broth and add the remaining ingredients. Simmer uncovered for about 1 hour over low heat so that the water boils out and the spices, alcohol, and soy sauce can work their magic. Stir occasionally. Serve with rice and sautéed vegetables.