Southern-Style Red-Braised Pork

Method14 steps

1. 1

   Cut into Large Pieces

   改刀大块

   Do not cut the pork belly into small pieces yet. Cut it into large pieces that fit in the pot (about 5–6cm wide).

   猪五花肉先不切小块，切成能放入锅中的大块（约 5–6cm 宽）即可。

   ⏱2 min

   • 💡 Do not cut too small; cutting after blanching gives more even results不要切太小，焯水后再改刀更均匀
   
2. 2

   Prepare Ginger Slices

   准备姜片

   Slice the Ginger, each slice about 3mm thick.

   生姜切片，每片厚度约 3mm。

   ⏱1 min

   • 💡 Even thickness helps release flavor厚薄均匀有利于味道释放
   
3. 3

   Bring Water to a Boil

   烧开水

   Bring a pot of water to a boil and set aside.

   烧开一锅水备用。

   ⏱5 min

   • 💡 Boiling water must be used for the braising step后续炖煮必须使用开水
   
4. 4

   Cut Scallion Whites

   切葱白

   Cut the white parts of the Scallion into small segments.

   小葱白色的部分切成小段。

   ⏱1 min

   • 💡 Save the green parts for garnish at the end葱绿部分可留作最后点缀
   
5. 5

   Prepare Garlic

   处理大蒜

   Cut the Garlic in half lengthwise; do not crush it.

   蒜中间切开，不要拍扁。

   ⏱1 min

   • 💡 Crushed Garlic breaks apart easily and is hard to remove, which affects the final sauce flavor拍扁的蒜容易散碎，难以捞出，会影响收汁味道
   
6. 6

   Prep Spice Bundles

   分装预备包

   Divide the aromatics into Bundle A (2 slices of Ginger, 2 segments of Scallion) and Bundle B (remaining Ginger, Scallion, Garlic, Sichuan peppercorns, Star anise, and Bay leaves).

   将辅料分为A包（2片姜、2段葱）和B包（余下姜、葱、蒜、花椒、八角、香叶）。

   ⏱2 min

   • 💡 Prepping ahead prevents a rush during cooking提前准备可以避免操作时手忙脚乱
   
7. 7

   Blanch in Cold Water

   冷水焯水

   Place the pork pieces in a pot of Cold water, add 20ml Cooking wine (Shaoxing) and Bundle A, simmer for 15 minutes, then remove and rinse.

   凉水锅中放入肉块，加入20ml料酒与A包，煮15分钟捞出洗净。

   ⏱15 min

   • 💡 Always start with cold water to draw out blood from the meat一定要冷水入锅，才能煮出肉里的血水
   
8. 8

   Cut into Cubes

   切小方块

   After the pork pieces cool slightly, cut them into cubes of about 3cm × 3cm × 3cm.

   肉块稍放凉后，切成约 3cm × 3cm × 3cm 的正方体块。

   ⏱5 min

   • 💡 3cm is the ideal balance between flavor absorption and texture3cm是入味与口感的最佳平衡点
   
9. 9

   Caramelize Sugar and Bloom Aromatics

   炒糖色与爆香

   In a separate wok, caramelize the sugar. When the sugar syrup forms dense small bubbles, quickly add Bundle B and bloom for 5–10 seconds.

   另起锅炒糖色，待糖液起密集小泡时，迅速加入B包爆香5-10秒。

   ⏱3 min

   • 💡 Work quickly to prevent the caramel from turning bitter动作要快，防止糖色变苦
   
10. 10

    Stir-Fry and Braise

    煸炒与炖煮

    Add the pork belly and stir-fry over high heat to coat with color and render out the fat. Pour in Boiling water to cover the meat, cover, and braise over medium-low heat for 50–60 minutes.

    倒入五花肉大火翻炒上色并煸出油脂，倒入开水没过肉，盖盖转中小火炖50-60分钟。

    ⏱60 min

    • 💡 Always render out the fat first so the finished dish is not greasy一定要先煸炒出油脂，成菜才不腻
    
11. 11

    Second Seasoning

    二次调味

    Add 10ml Cooking wine (Shaoxing), cover, and bring to a boil.

    加入10ml料酒，盖盖煮沸。

    ⏱1 min

    • 💡 Adding cooking wine at this stage further enhances the umami flavor此时加料酒可进一步提鲜
    
12. 12

    Skim Off Fat and Foam

    撇油除沫

    During braising, open the lid every 25 minutes and skim off the surface fat and foam.

    炖煮期间每隔25分钟打开盖子捞出表面的油和沫。

    ⏱2 min

    • 💡 This keeps the sauce clean and light这样处理后汤汁更清爽
    
13. 13

    Remove Aromatics and Prepare to Reduce

    捞出辅料准备收汁

    When the sauce has reduced to 3/5 of the meat height, turn up to medium heat and remove all aromatics.

    当汤汁降至肉高度的3/5时，转中火，捞出所有辅料。

    ⏱3 min

    • 💡 Removing the aromatics gives the finished dish a cleaner appearance捞出辅料可使成品外观更整洁
    
14. 14

    Reduce Sauce and Serve

    收汁出锅

    Uncover and reduce the sauce until it is thick and glossy. Do not reduce it completely to dryness.

    打开锅盖收汁至粘稠状，切记不可收干。

    ⏱10 min

    • 💡 Stir constantly once the sauce thickens to prevent sticking and burning汤汁变粘稠时要不停搅动，防止糊锅