Su style braised pork

A Guide to Suzhou-style Braised Pork Belly

Suzhou-style braised pork belly, or *Hong Shao Rou*, is a celebrated Jiangsu dish known for its glossy appearance, tender texture, and perfect balance of sweetness and umami. Here’s a detailed guide to crafting this classic.

Ingredients: 500g pork belly (cut into 2cm cubes), 3 tbsp sugar, 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 5 slices ginger, 2 scallions, 1 star anise, 1 cinnamon stick, and water.

Steps:

1. Prep the pork: Blanch the cubes in boiling water for 3 minutes to remove impurities, then rinse clean.

2. Caramelize the sugar: Heat 1 tbsp oil in a pot over medium-low heat. Add sugar and stir until melted into a amber syrup.

3. Sear the pork: Toss the pork in the caramelized sugar, coating evenly. Add ginger, scallions, star anise, and cinnamon to stir-fry until fragrant.

4. Braise: Pour in Shaoxing wine, soy sauce, and enough water to cover the pork. Bring to a boil, then simmer on low heat for 1.5 hours, or until the pork is fork-tender.

5. Reduce the sauce: Increase heat to thicken the sauce, turning the pork occasionally to ensure a glossy glaze.

Serving: Enjoy hot with steamed rice or as a side dish. The key lies in slow cooking to melt the fat and infuse flavors, creating a melt-in-your-mouth delicacy.