Hong Shao Pork Belly

3h 30m

Super delicious pork belly cooked in a taiwanese aromatic broth. Never boring. It can be served with a variety of side dishes such as steamed or stir-fried vegetables, rice, noodles, pickled vegetables or eggs.

The use of spices such as star anise and sichuan pepper bring a unique aromatic profile and represent the palette of Taiwanese flavors. Combined with the textural contrasts of the pork belly it's a home run!

Slice ⅓ cup of ginger
Add ½ tbsp of vegetable oil to a saucepan over medium heat
Add 8 scallions
Add the sliced ginger
Add 8 cloves of garlic. Mix ingredients to cook them evenly
Add 1 tbsp of sichuan pepper
Add 8 star anise. Stir to evenly cook them
Add 400 ml of soy sauce
Add 200 ml of cachaça
Add 100 g of sugar
Add 400 ml of water. Stir to combine
Simmer for 30m to infuse the flavors
Turn off the heat. Let the broth cool in the pan for 20m
Strain. The Taiwanese aromatic broth is ready
Fill half of a large pot with water over medium heat. Bring to simmer
Submerge 1½ kg of pork belly in the boiling water
Add ⅓ cup of sliced ginger and 3 scallions cut in half. Simmer for 20m to pre-cook the pork belly and remove any impurities
Turn off the heat and let the pork belly rest in the water for 30m. Drain it and place it on a tray
Burn off any residual hair
Cut the pork belly into 6 cm x 2 cm pieces
Arrange the slices in layers in a medium pot
Add 1 tsp of salt
Add ½ cup of dark soy sauce
Cover the pork belly pieces with 1 L of the Taiwanese Aromatic Broth
Simmer the pork belly for 1h30m until it is very tender
Transfer the pork belly slices to a serving bowl and finish with the cooking broth. The hong shao pork belly is ready
Enjoy it with rice, pasta or try it in the Gua Bao!