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Velvet Pork Delight

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Servings: 4
Preparation Time: 10 minutes
Cooking Time: 1 hour 20 minutes

Ingredients:

  • 1 lb (450g) pork belly, cut into 1-inch cubes
  • 1 tbsp vegetable oil
  • 2 tbsp sugar (preferably rock sugar for added gloss)
  • 1/4 cup soy sauce
  • 2 tbsp dark soy sauce
  • 1/4 cup Shaoxing wine (or dry sherry as a substitute)
  • 1 cup water or low-sodium chicken broth
  • 2 slices of ginger, lightly smashed
  • 2 garlic cloves, lightly smashed
  • 2 green onions, cut into 2-inch pieces
  • 1 star anise
  • 1 small cinnamon stick (optional)
  • Freshly chopped green onions, for garnish

Instructions:

  1. Blanch the Pork:

    2. Bring a pot of water to a boil. Add the pork belly cubes and blanch for 2-3 minutes to remove impurities. Drain and set aside.

  2. Caramelize the Sugar:

    3. In a large skillet or wok, heat the vegetable oil over medium heat. Add the sugar and stir constantly until it melts and turns a deep amber color. Be careful not to let it burn, as this step will give the pork its signature color and a hint of sweetness.

  3. Sear the Pork:

    4. Add the blanched pork belly cubes to the skillet, stirring to coat them evenly in the caramelized sugar. Cook for 3-5 minutes until the pork starts to brown.

  4. Add Seasonings:

    5. Pour in the soy sauce, dark soy sauce, Shaoxing wine, and water. Add the ginger, garlic, green onion pieces, star anise, and cinnamon stick (if using). Stir well to combine.

  5. Braise:

    6. Reduce the heat to low, cover the skillet, and let the pork simmer for 1 hour, stirring occasionally. Allow the sauce to thicken and the pork to become tender and infused with rich flavors. If the sauce reduces too quickly, add a bit more water or broth.

  6. Final Touches:

    7. Once the pork is tender and the sauce is thick and glossy, remove from heat. Discard the ginger, garlic, star anise, and cinnamon stick.

  7. Serve:

    8. Transfer the red-braised pork to a serving dish and garnish with freshly chopped green onions. Serve hot with steamed rice or your favorite sides.

Tips for Best Flavor:

  • Rock Sugar: Using rock sugar helps achieve a glossy, smooth sauce, but regular sugar works too.
  • Pork Belly: For the most authentic and tender result, choose a cut with a balance of fat and lean meat.
  • Shaoxing Wine: This cooking wine adds a unique depth; if unavailable, dry sherry or a pinch of rice vinegar can be used as substitutes.

Enjoy this deliciously caramelized, velvet pork delight dish that's sure to become a favorite!