My Grandma's Hong Shao Rou (Chinese Braised Pork Belly 红烧肉)

Описание: This is my grandma's hong shao rou, Chinese braised pork belly (红烧肉). The goal is melt-in-your-mouth soft without being too fatty, with that perfect wobble. Every piece of pork belly is different, so treat this as a method to adjust to, not a rigid recipe!

INGREDIENTS

Blanching:
3 lbs pork belly
10 cups cold water (enough to cover)
4 large slices ginger
1 stalk scallion
1/4 cup Shaoxing wine

Caramel coating:
rendered pork fat (from the meat)
1/4 cup rock sugar (more if you like it sweeter)

Braising:
dry aromatics: 4 bay leaves, 2 star anise, 1 cinnamon stick (optional)
fresh aromatics: 6 scallion whites, 4 slices ginger
water or lager beer, enough to cover

Seasoning:
3 tbsp soy sauce
1 tbsp dark soy
2 tbsp Shaoxing wine (skip if using beer)
2 tsp Chinese black vinegar

METHOD

Blanch pork belly in cold water with the ginger, scallion, and wine. Bring to a boil on high, then boil 5 more minutes on medium-high.
Wash the meat well, cut into uniform 1-inch pieces, and pat completely dry (or it'll splatter).
Over low heat, lay the pieces side by side and let the fat slowly render until a golden shell forms: 2 to 4 minutes per side. Be patient here.
Remove the pork, leaving the rendered fat in the pan.
Still on low heat, add rock sugar and stir constantly so it doesn't burn. Watch it melt, turn reddish-brown, then dark brown, then blend with the oil into one mixture.
Add the pork back and coat every piece in the caramel.
Turn to medium-high, add dry and fresh aromatics, and let them release their aroma.
Add water or lager beer (never draught) and the seasoning.
Bring to a boil on high, then drop to low, cover, and simmer at least 45 minutes, I usually go 3 to 4 hours.
Skim out the fat (let it harden, don't pour it down the drain) and pick out the aromatics.
Reduce the sauce on high, stirring so it doesn't burn, until the color shifts from brown to red.
Stop when it's an appetizing red and thick enough to coat rice.

In my family, braised pork belly is how we say "I love you." These are my grandma's tips, passed down, more about how you make it than any exact measurement!

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