Red-Cooked Pork Belly

By tulawdog

Ingredients

• 2 lbs. boneless skinless pork belly,
• cut into 1 1/2" chunks
• 2 tbsp. peanut oil
• 1 2" piece ginger, cut into "coins"
• 10 scallions, cut into 3" pieces
• 1/4 cup shaoxing jiu (Chinese rice wine)
• 5 tbsp. mushroom-flavored dark soy sauce
• 1 tsp. salt
• 3 tbsp. sugar

Preparation

Step 1

1. Put pork belly into a pot and cover with water; bring to a boil. Uncover and cook for 2 minutes; drain and rinse.

2. Heat peanut oil in a 14" flat-bottomed wok over high heat. Add a ginger and scallions and stir-fry for 10 seconds. Add the pork belly and stir-fry for 1 minute. Add rice wine; stir-fry until it begins to brown, 2–3 minutes. Add soy sauce and cook until absorbed, 2–3 minutes. Add salt and 2 cups water; bring to a boil. Reduce heat to medium-low and simmer, covered, stirring occasionally, until pork is just tender, about 1 hour.

3. Uncover wok, stir in sugar, and cook until liquid has thickened slightly, 12–14 minutes.