Hong Shao Rou (Red-Braised Pork Belly)

Place pork belly cubes in a cold pot, cover with cold water. Bring to a boil over high heat and blanch for 5 minutes, skimming the grey foam vigorously. Drain and rinse each piece under cold running water to remove all grey protein residue. Pat completely dry with paper towels. This step is essential for a clean, clear braising sauce with no off-flavors.

In a wide, heavy pot or wok, heat the neutral oil over medium heat. Add the rock sugar and cook, stirring gently, until it melts and turns a deep amber color — like old whiskey. This takes about 4–6 minutes. Do not walk away. The caramel transitions from clear to pale gold to amber to dark amber very quickly.

Add the pork belly to the hot caramel and toss to coat (stand back — it will spit). Add Shaoxing wine, dark and light soy sauces, star anise, cassia, ginger, and scallion knot. Pour in enough water to just barely cover. Bring to a boil, then reduce to a very low simmer. Cover and braise for 1.5–2 hours, turning the pork every 30 minutes.

Uncover the pot and increase heat to medium-high. Baste the pork continuously with the braising liquid as it reduces and concentrates. Cook for 10–15 minutes, turning the pork gently, until the sauce is thick, glossy, and sticky — it should coat each pork cube in a shiny, lacquered shell. Remove the whole spices, ginger, and scallion knot.