Chinese Shanghi-style Red Braised Pork Belly


3 /4 lb lean pork belly (cut into 3/4-inch thick pieces)
2 tablespoons oil
1 tablespoon rock sugar
3 tablespoons shaoxing wine
1 tablespoon light soy sauce
1/2 tablespoon dark soy sauce
2 cups water


  1. Bring a pot of water to a boil. Blanch the pork for a couple minutes. Remove and set aside.
  2. Add oil and sugar to a wok. Cook over low heat until the sugar melts slightly.
  3. Add the pork and increase the heat to medium. Cook until the pork is lightly browned.
  4. Turn down the heat to low. Add cooking wine, light soy sauce, dark soy sauce, and water. Cover and simmer for about 45 minutes to 1 hour until pork is fork tender. Stir every 5 to 10 minutes to prevent burning and add more water if necessary.
  5. Once the pork is fork tender, remove the lid and turn up the heat. Stir continuously to reduce the sauce to a thick glistening coating. Serve hot.

Source: Hong Kong magazine