With its intense flavor and the smooth, fatty texture of the meat, hong shao rou is one of the most classic red-cooked dishes.
- 2 lb. 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
- Put pork belly into a pot and cover with water; bring to a boil. Uncover and cook for 2 minutes; drain and rinse.
- 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.
- Uncover wok, stir in sugar, and cook until liquid has thickened slightly, 12-14 minutes.