Hunan-Style Home-Cooked Braised Pork

Hunan-style home-cooked braised pork is soft and glutinous in texture, rich but not greasy.

Estimated Cooking Difficulty: ★★★

Essential Ingredients and Tools

This recipe serves 2 people.

Wash the pork belly with skin and place it in a pot with cold water. Add 2–3 slices of ginger to remove the gamey odor. Bring to a boil, then remove the meat and rinse off the white foam with cold water.
Cut the pork belly into 1.5cm x 1.5cm cubes.
Heat the pot, add the oil, and stir-fry the rock sugar over low heat until it turns caramel-colored. Add the cut pork belly and stir-fry over medium heat to coat evenly with color.
Add the prepared ginger, star anise, cinnamon bark, light soy sauce, dark soy sauce, cooking wine, dried millet peppers, and salt. Stir-fry over low heat for 1 minute, then add boiling water until the meat is submerged.
Cover and bring to a boil over medium heat, then reduce to low heat and simmer slowly for 30 minutes. During the simmering process, stir every 10 minutes to prevent sticking.
When the sauce has reduced to one-third of its original volume, increase the heat to medium to thicken the sauce before serving.

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