Entrée: China – 红烧五花肉 ▶ Hongshao Wu Hua Rou (Slow-Braised Pork Belly)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 2 hrs 15 min

Total 2 hrs 30 min

Ingredients

2 lb (900 g) pork belly, cut into 1-inch cubes
2 tbsp (30 ml) vegetable oil
4 green onions, cut into segments
1-inch piece ginger, sliced
3 cloves garlic, crushed
1 cup (240 ml) water
1 / 2 cup (120 ml) soy sauce
1 / 4 cup (60 ml) Shaoxing wine (or dry sherry)
1 / 4 cup (50 g) brown sugar
1 cinnamon stick
2 star anise pods

Instructions

1. **Searing the Pork Belly:**
   - Heat the vegetable oil in a large pot over medium-high heat. Add the pork belly cubes and sear them on all sides until golden brown. Remove the pork and set aside.

2. **Add Aromatics:**
   - In the same pot, add the green onions, ginger, and garlic. Sauté for 2-3 minutes until fragrant.

3. **Building the Braise:**
   - Return the pork belly to the pot. Add the water, soy sauce, Shaoxing wine, and brown sugar. Stir to combine.
   - Add the cinnamon stick and star anise pods.

4. **Braising:**
   - Bring the mixture to a boil, then reduce the heat to low. Cover with a lid and simmer gently for about 2 hours, or until the pork is tender and infused with the flavors.

5. **Final Adjustments:**
   - Remove the lid and increase the heat to a medium simmer. Allow the sauce to reduce and thicken, about 10-15 minutes.

6. **Serving:**
   - Remove the cinnamon stick and star anise before serving. Serve the pork belly with steamed rice, garnished with sliced green onions or fresh cilantro if desired.