Mao Shi Hong Shao Rou

Summary

Ingredients

• 1 kg pork belly with skin, boneless
• 0.5 liter ½ water, possibly more
• 1 tablespoon peanut oil
• 2 teaspoons, heaped sugar, brown
• 0.25 liter ¼ rice wine (Shaoxing)
• 1 cinnamon stick (s)
• 3 star anise
• 3 small chilli pepper (s), red Asian, dried
• 3 cm ginger root, fresh, finely diced
• 5 spring onions (Chinese spring onions)
• 0.12 liter soy sauce, dark
• 0.12 liter soy sauce, light
• 3 tablespoon sugar, brown
• a bit salt
• 2 port. Rice, cooked, as a side dish

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Instructions

1. Cut the belly meat into strips approx. 2 cm thick (if it is pre-cut, it can also be used thinner). Bring the water to a boil in a pan and cook the belly in it for about 4 minutes. Remove the half-cooked pieces of meat and let cool down a little. Put the water aside. Cut the belly meat into pieces approx. 2 cm in size. Heat the peanut oil in a wok and then add the sugar. When the sugar is caramelized and frothy, add the meat pieces and stir quickly. Then fry for about 30 seconds, stirring constantly. Deglaze with the rice wine, add the dark soy sauce and fill up with the water you used before until the meat is covered. If the amount of water is not enough to cover the meat, add fresh water accordingly. Add the star anise, chillies, cinnamon and ginger, bring to the boil, reduce the heat and then simmer covered on a low flame for at least 1.5 hours. In the meantime, cut the spring onions into small pieces. After about 1.5 hours, remove the lid from the wok and turn up the heat. Season to taste with a little light soy sauce, salt and brown sugar and cook, stirring constantly, until the sauce is reduced and becomes viscous. Mix in the spring onions, arrange on rice in a bowl and serve immediately.

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