Dongbei Hong Shao Rou

Red-braised pork belly exists across China, but the Dongbei version has its own identity: sweeter than the Shanghai style, more intensely coloured from caramelised rock sugar, and often enriched with a generous splash of sorghum liquor (baijiu) to cut through the fat. In the long winters of Heilongjiang and Jilin, a pot of this simmering for hours on the kang — the heated brick sleeping platform — was both warmth and supper.

Serves: 4–6

Ingredients

• 1kg (2¼ lb) skin-on pork belly, cut into 4cm (1½-inch) cubes
• 3 tbsp (36g) rock sugar, roughly crushed
• 3 tbsp (45ml) neutral oil
• 4 tbsp (60ml) light soy sauce
• 2 tbsp (30ml) dark soy sauce
• 3 tbsp (45ml) sorghum baijiu or Shaoxing rice wine
• 500ml (2 cups) hot water or unsalted stock
• 4 garlic cloves, smashed
• 3 slices fresh ginger
• 2 star anise
• 1 cinnamon stick
• 2 bay leaves
• 4 spring onions, tied in a knot
• 2 dried red chillies
• 2 hard-boiled eggs, peeled (optional)
• Steamed rice, to serve

Instructions

1. Blanch pork belly in boiling water for 5 minutes to remove impurities. Drain, rinse under cold water, and pat dry.
2. Heat oil in a heavy casserole or wok over medium heat. Add rock sugar and stir constantly until it melts and turns amber, 3–4 minutes. Watch carefully — it burns quickly.
3. Add pork belly pieces to the caramel and toss over medium-high heat 3–4 minutes until coated and lightly browned on all sides.
4. Pour in baijiu and let it bubble for 30 seconds. Add both soy sauces, garlic, ginger, star anise, cinnamon, bay leaves, spring onion knot, and dried chillies.
5. Pour in hot water to nearly cover the pork. Bring to a boil, skim any foam, then reduce to the lowest simmer. Cover and cook 60–75 minutes, turning pork occasionally.
6. If using eggs, add them after 45 minutes so they absorb colour without becoming rubbery.
7. Increase heat to medium and cook uncovered a further 15–20 minutes, turning pork frequently, until the sauce reduces to a thick, glossy glaze that coats the meat.
8. Remove whole spices. Serve over steamed rice.

Cook's Notes: The caramelised rock sugar step is essential for the lacquer-red colour and sweet depth of the sauce. For a slow-cooker version, complete steps 1–4 on the stovetop, then transfer to the slow cooker and cook on LOW for 6–7 hours, finishing with the glaze reduction in a pan.