Mao's Red-Braised Pork (Hong Shao Rou)

Blanch the pork

Bring a pot of water to a boil, add the pork belly cubes, and blanch for three minutes to remove impurities, then drain and rinse.

Caramelise the sugar

Heat the oil in a heavy pot over medium heat, add the rock sugar, and stir constantly for two minutes until it melts into a deep amber caramel.

Sear the pork in caramel

Add the blanched pork to the caramel and stir-fry for three minutes until every piece is coated in glossy dark colour.

Add aromatics and braise liquid

Add the ginger, star anise, cinnamon and dried chillies, stir for thirty seconds, then pour in the Shaoxing wine, light soy sauce, dark soy sauce and hot water.

Braise slowly

Bring to a boil, then cover and reduce to a gentle simmer for sixty minutes, stirring occasionally, until the pork is tender and the sauce has reduced.

Reduce the sauce

Uncover and simmer for a further ten minutes over medium heat, stirring often, until the sauce thickens into a glossy coating.

Serve

Transfer to a serving dish, scatter with spring onion, and serve hot with steamed rice.