Red-Braised Pork (

12 ingredients
3 steps

Ingredients

  • 1 1/4 lb (500g) boneless pork belly, with skin, or shoulder
  • 2 tbsp cooking oil
  • 4 slices of unpeeled ginger
  • 1 spring onion, white part only, crushed slightly
  • 2 tbsp Shaoxing wine
  • 2 cups plus 2 tbsp (500ml) chicken stock or water, plus more if needed
  • 1 star anise
  • Small piece of cassia bark or cinnamon stick
  • Dash of dark soy sauce
  • 2 tbsp sugar
  • Salt, to taste
  • A few lengths of spring onion greens, to garnish

Directions

  1. 1
    Cut the pork into 3/4-1 in (2-3cm) chunks.
  2. 2
    Pour the oil into a seasoned wok over a high flame, followed by the ginger and spring onion and stir-fry until you can smell their aromas. Add the pork and stir-fry for a couple of minutes more. Splash in the Shaoxing wine. Add the stock, spices, soy sauce, sugar and 1 tsp salt. Mix well, then transfer to a clay pot or a saucepan with a lid.
  3. 3
    Bring to a boil, then cover and simmer over a very low flame for at least 1 1/2 hours, preferably two or three. Keep an eye on the pot to make sure it does not boil dry; add a little more stock or hot water if necessary. Adjust the seasoning and add the spring onion greens just before serving.

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