The Best Chinese Red-Braised Porkbelly

Introduction

Red Braised Porkbelly (红烧肉) is a classic Chinese dish with many variations throughout China. Some are sweeter, some more savory, and some even have a little spice. In every version, cubes of juicy pork are covered in a glossy, sticky sauce packed with fragrance. Here, I am documenting my mother's version, which is made in a Northern Chinese style.

Instructions

1. Fill a large pot with water
2. Cut porkbelly into medium-sized (~1.5 inch) cubes
3. Add porkbelly cubes into pot and heat until boiling to soak out blood
4. In the meantime, slice onion, spring onions, and ginger into strips
5. Taking a second pot, line the bottom with onions, adding in the spring onions, ginger, star anise, dried hawthornes, Sichuan pepper corns, and Cassia bark
6. Set the second pot on stove on simmer
7. Soak Meigan cai in a small bowl of water
8. Check on the porkbelly once it's boiling–if you see small hairs, take tweezers and pluck them out to the best of your ability
9. Transfer porkbelly (no water) to the second pot, placing over the other ingredients.
10. Pour cooking wine, Kimlan Lou Chou, Kikkoman over the porkbelly
11. Pour water around the edges of the pot
12. Add Meigan cai
13. Cap the pot, keep on medium low heat for about 45 minutes
14. Add black cane sugar and cook for another 30 minutes
15. Eat your creation! If you have leftovers, store them in a sealed container in the fridge. Eat within one week.