Entree: China – Jiangxi – 江西红烧肉 ➤ Jiāngxī hóngshāo ròu (Jiangxi-style braised pork belly in a sweet-spicy soy and rice wine sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 15 min

Total 1 hr 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (680 g) pork belly, skin-on, cut into 1.5-inch (3.8 cm) cubes
- 2 tbsp (30 ml) neutral oil (vegetable or peanut)
- 2 tbsp (25 g) rock sugar or packed brown sugar
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) dark soy sauce
- 2 tbsp (30 ml) Shaoxing rice wine
- 1 cup (240 ml) water or low-sodium chicken stock
- 3 slices fresh ginger, about 11/16 oz (20 g), smashed
- 3 scallions (green onions), cut into 2-inch (5 cm) segments
- 4 dried red chilies, about 0.14 oz (4 g), or 1 tsp (2.5 g) chili flakes (adjust to heat preference)
- 2 star anise
- 1 small cinnamon stick (about 1.5 inches (4 cm))
- 1/2 tsp (2.5 g) kosher salt, or to taste
- 1 tsp (5 ml) toasted sesame oil, for finishing
- Blanched greens for serving, optional

Show original ingredient measurements

- 1.5 lb (680 g) pork belly, skin-on, cut into 1.5-inch (3.8 cm) cubes
- 2 tbsp (30 ml) neutral oil (vegetable or peanut)
- 2 tbsp (25 g) rock sugar or packed brown sugar
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) dark soy sauce
- 2 tbsp (30 ml) Shaoxing rice wine
- 1 cup (240 ml) water or low-sodium chicken stock
- 3 slices fresh ginger, about 20 g, smashed
- 3 scallions (green onions), cut into 2-inch (5 cm) segments
- 4 dried red chilies, about 4 g, or 1 tsp (2.5 g) chili flakes (adjust to heat preference)
- 2 star anise
- 1 small cinnamon stick (about 1.5 inches / 4 cm)
- 1/2 tsp (2.5 g) kosher salt, or to taste
- 1 tsp (5 ml) toasted sesame oil, for finishing
- Blanched greens for serving, optional

Instructions

1. Bring a pot of water to a boil and blanch the pork belly cubes for 2 minutes to remove impurities. Drain and pat the pieces dry.
2. In a heavy-bottomed wok or Dutch oven over medium heat, add oil and rock sugar. Stir continuously until the sugar melts and turns a deep amber caramel, about 3–5 minutes; be careful not to burn it.
3. Carefully add the blanched pork belly to the caramel and stir to coat; the caramel will harden slightly then melt again as it coats the meat. Brown the pork on all sides for 4–5 minutes.
4. Add light soy sauce, dark soy sauce, Shaoxing wine, ginger, scallions, dried chilies, star anise, and cinnamon stick. Pour in the water or stock to just cover the pork. Bring to a gentle simmer.
5. Reduce heat to low, cover partially, and braise until the pork is tender and the fat and connective tissue are soft, about 45–60 minutes. Stir occasionally and skim any excess foam or oil.
6. Uncover, increase heat to medium-high, and reduce the braising liquid until it becomes a glossy, thick glaze that coats the pork, about 10–15 minutes. Stir frequently to prevent sticking.
7. Adjust seasoning with salt if needed, remove whole spices and scallion segments, drizzle toasted sesame oil over the pork, and serve immediately with steamed rice and blanched greens.