Time: 8 hours 45 minutes
Complexity: average
Servings: 6

Hongshao, a dish of pork belly slowly braised with soy sauce, rice wine, and sugar, is popular throughout China, with many regional variations. In Jiangnan, and especially Shanghai, the braised pork is dark, smooth, and deliciously sweet. The pork belly cooks for about an hour, ensuring the meat and fat retain their firm texture. This dish pairs beautifully with plain white rice and something light and refreshing, like stir-fried greens.

Ingredients:

• 6 eggs, as small as possible
• 20 g fresh ginger, unpeeled
• 1 green onion, white part only
• 750 g pork belly with skin
• 1 tbsp. vegetable oil
• 1 star anise
• 1 cinnamon stick
• 3 tbsp. l. shaoxing wine
• 3 cups (700 ml) broth or hot water
• 2 tablespoons light soy sauce
• 1.5 tbsp + 1 tsp dark soy sauce
• 3 tbsp. ultrafine sugar or 40 g. powdered sugar

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pork, eggs, rice wine, star anise, cinnamon, ginger root, green onions

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Preparation:

Step 1
• Hard-boil the eggs, then cool and peel. Make 6-8 shallow slits lengthwise in each egg to allow the flavors of the sauce to penetrate. Lightly mash the ginger and green onions with the blunt side of a knife or a rolling pin to loosen the fibers.
Step 2
• Place the pork belly in a saucepan, cover with cold water, bring to a boil over high heat, and simmer for 5 minutes. Drain and rinse the belly under cold water. When cool enough to handle, cut it through the skin into 2-3 cm cubes. (If you have a thick belly, you can cut each piece in half to make the pieces more diced.)
Step 3
• Heat oil in a seasoned wok over high heat. Add ginger, green onions, anise, and cinnamon and gently stir-fry until fragrant. Add pork and stir-fry for another 1–2 minutes until lightly golden brown and some fat has rendered. Sprinkle Shaoxing wine around the edges of the pan. Add hard-boiled eggs and broth or hot water, along with light soy sauce, 1.5 tablespoons dark soy sauce, and sugar. Bring to a boil, then cover and simmer for 45 minutes, stirring occasionally.
Step 4
• Transfer to a saucepan or bowl, let cool, then refrigerate overnight. In the morning, skim off any light fat from the surface. Return the brisket and its liquid to the wok, reheat, and bring to a simmer over high heat, stirring constantly to reduce the sauce. Remove and discard the ginger, green onions, and spices. After 10–15 minutes, when the liquid has reduced by about half, add 1 teaspoon of dark soy sauce.
Step 5
• Just before serving, bring the sauce to a boil over high heat and reduce to a thick, dark gravy. Transfer to a serving platter.
Step 6
• Leftovers (though it's unlikely you'll have any) can be reheated the next day by adding a little water and some dried bamboo shoots, tofu knots, deep-fried tofu puffs, or radishes.

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