Hunan Home-style Red-braised Pork

Method6 steps

1. 1

   Blanch to Remove Gamey Flavor

   焯水去腥

   Wash the skin-on pork belly and place it in a pot of cold water. Add 2–3 slices of ginger to remove the gamey flavor. Bring to a boil, then remove the pork and rinse under cold water to wash away the scum.

   带皮五花肉洗净冷水下锅，加入姜片 2~3 片去腥味，煮到沸腾捞出冷水冲净白沫

   ⏱10 min

   • 💡 Always start with cold water to draw out the blood.必须冷水下锅，以便逼出血水
   
2. 2

   Cut into Cubes

   改刀切块

   Cut the pork belly into 1.5cm × 1.5cm cubes.

   五花肉切块，尺寸 1.5cm*1.5cm 块状大小

   ⏱5 min

   • 💡 Try to keep the cube sizes as consistent as possible.切块大小尽量保持一致
   
3. 3

   Caramelize the Sugar

   炒糖色

   Heat the wok and add cooking oil. Add rock sugar and stir over low heat until it turns caramel-colored. Add the cut pork belly and stir-fry over medium heat until evenly coated.

   热锅加入油，加入冰糖小火搅拌至焦糖色即可，加入切好的五花肉，中火翻炒上色

   ⏱7 min

   • 💡 Use low heat when caramelizing the sugar to avoid bitterness.炒糖色时火要小，避免发苦
   
4. 4

   Add Aromatics and Braise

   加香料炖煮

   Add the prepared ginger slices, star anise, cassia bark, light soy sauce, dark soy sauce, cooking wine (Shaoxing), dried bird's eye chili, and salt. Stir-fry over low heat for 1 minute, then add boiling water until it covers the pork.

   加入备好的姜片、八角、桂皮、生抽、老抽、料酒、干小米椒、盐，小火翻炒 1 分钟，加开水没过肉

   ⏱2 min

   • 💡 Adding boiling water prevents the meat from tightening and keeps it tender.加开水可以防止肉质紧缩，保持口感软糯
   
5. 5

   Slow-braise on Low Heat

   小火慢炖

   Cover and bring to a boil over medium heat, then reduce to low heat and slow-braise for 30 minutes. Stir once every 10 minutes during braising to prevent sticking.

   加盖中火煮沸，转小火慢顿 30 分钟，慢炖期间，间隔 10 分钟搅拌一次防止粘锅

   ⏱30 min

   • 💡 Slow braising is key to flavor absorption and a tender texture.慢炖是入味和口感软糯的关键
   
6. 6

   Reduce the Sauce and Serve

   收汁出锅

   When about one-third of the sauce remains, increase to medium heat to reduce the sauce, then remove from the wok.

   小火慢炖汤汁剩三分之一的时，调成中火收汁出锅。

   ⏱5 min

   • 💡 Stir frequently while reducing the sauce to prevent burning.收汁时要勤搅拌，防止焦糊