Red cooked pork belly also known as hong shao rou is a delicious traditional Chinese recipe. Pieces of pork belly are braised in a soy sauce, sugar broth that is reduced and thickened to coat the pork making a wonderful comforting meal for the winter.

1 1/2 pounds of pork belly with the skin on
1/4 cup plus 2 tbsp soy sauce
3 tbsp shao hsing wine
1 1/2 inch piece fresh ginger
5 green onions
1 tbsp peanut oil
2 1/2 tbsp light brown sugar
1 cup chicken broth (preferably Chinese chicken stock or broth)
1 star anise

1. Cut the pork belly into 1 inch pieces.


2. Bring a large pot of water to a boil and mix in 2 tablespoons of the soy sauce and 2 tablespoons of the shao hsing wine. Then add the pork belly pieces and turn the heat down to medium. Let the pieces simmer for 3 minutes and then remove them and drain them thoroughly.


3. While the pork belly drains, prepare the other ingredients. Peel the ginger and then dice it and set it aside.


4. Then rinse the green onions under cold running water and dry them thoroughly. Cut off the bases and then very tops of the greens and discard. Then cut the remaining stalks into small rough pieces about 1 inch in length and set them with the ginger.


5. Next heat a wok on medium high and add the peanut oil and swirl it around the wok.


6. When the oil is hot add the pork belly pieces and brown them on all sides, about 4 minutes. Then remove them from the wok and set them aside.


7. Next wipe out the wok and heat it on medium low and add 2 teaspoons of water and the light brown sugar and cook stirring constantly until the sugar starts to boil and turns a bit darker in color.


8. Then add the chicken broth or stock and stir until the sugar is completely incorporated.


9. Then add the remaining 1/4 cup of soy sauce, the tablespoon of shao hsing wine, the diced ginger, the green onions, and the star anise. Stir to mix everything together and then add in the pork pieces and stir. Bring everything to a boil, cover and turn the heat down to low and simmer for 1 hour, stirring occasionally.


10. After an hour remove the lid and turn the heat back up to high, stirring until the sauce reduces and thickens slightly. The time for this will differ depending on the size of your wok. Then it is ready to serve. This is great served alongside white steamed rice. Makes 3 to 4 servings of red cooked pork belly.