A famous dish in China, Red-Braised Pork Belly, or Shanghai-Style Braised Pork Belly, this dish is incredibly popular and well known to locals. Since the original, there have been many variations and twists on the recipe, and this is one of our favorites!
- 1 lb. skin-on pork belly
- 7 1/2 cups water, divided
- 1/4 cup Shaoxing wine or dry Marsala wine
- 3 tablespoons soy sauce
- 1 tablespoon + 1 1/2 teaspoons rock sugar
- 2 stalks green onions, cut into 3-inch segments
- 3 to 4 large slices fresh ginger, cut on the bias (about 3-inches long and 1/4 inch thick)
- 3 to 4 cloves garlic, gently mashed
- 1 star anise
- 1 Position the pork belly with the skin side down. Using a sharp knife, cut the pork belly into roughly 1½-inch-square pieces. The skin will take a little extra pressure to cut through, so be careful.
- 2 Combine the pork and 3 cups of the water in a 4-or 5-quart pot. Bring to a boil over high heat, then reduce the heat to low. Simmer for 5 minutes to release some of the scum.
- 3 Turn off the heat and, using a slotted spoon or tongs, transfer the pork to a medium bowl. Discard the water and carefully rinse out the pot.
- 4 Return the pot to the stove over high heat. Add the pork belly, 4 cups of the water, the wine, soy sauce, sugar, onions, ginger, garlic, and star anise, bring the mixture to a boil, and then reduce the heat to low. Simmer for about 1 hour, checking occasionally and stirring to make sure all the meat pieces spend some time submerged in the braising liquid.