Hunan Red Braised Pork

Step 1

Pat the pork cubes dry with paper towels by pressing gently on each piece for 2–3 seconds; this helps them brown evenly instead of steaming.

Step 2

Slice the ginger into thin coins by placing it on the cutting board, laying the knife flat against the surface, and slicing downward across the length.

Step 3

Mince the garlic until the pieces are smaller than a grain of rice—about the size of pencil-tip dots—using a sharp knife and rocking it gently.

Step 4

Cut the green onions into 1-inch lengths by laying them on the board and slicing straight down across the stalk at 1-inch intervals.

Step 5

Heat the 12-inch skillet over medium-high heat until it is very hot and a drop of water sizzles and evaporates in under 2 seconds.

Step 6

Add half the pork cubes to the hot, dry skillet in a single layer and leave them untouched for 3 minutes until the bottoms turn deep golden brown.

Step 7

Stir the pork and cook for 2 more minutes, stirring once every 30 seconds, until most sides are browned; then transfer to a clean plate.

Step 8

Repeat steps 6 and 7 with the remaining pork cubes, browning them the same way and adding them to the plate when done.

Step 9

Add the minced garlic and ginger slices to the same skillet and stir constantly over medium heat for 30 seconds until the smell becomes strong and fragrant.

Step 10

Add the 6 dried chilies (or 2 teaspoons of chili flakes) to the skillet and stir for 10 seconds to release their flavor into the hot oil.

Step 11

Pour the soy sauce, rice vinegar, brown sugar, and 1.5 cups of water into the skillet and stir continuously for 15 seconds until the sugar dissolves.

Step 12

Return all the browned pork cubes to the skillet, pushing them down into the liquid until they are mostly submerged, about 30 seconds.

Step 13

Bring the liquid to a gentle boil over medium-high heat; you'll see large bubbles breaking at the surface, about 3–4 minutes.

Step 14

Reduce the heat to low and cover the skillet partially with the lid, leaving a 1-inch gap so steam can escape but the liquid simmers gently.

Step 15

Simmer the pork for 45 minutes, stirring once every 15 minutes, until the meat is so tender a fork pierces it easily and the sauce has darkened.

Step 16

Remove the lid and increase the heat to medium, allowing the sauce to bubble gently and reduce for 8–10 minutes until it coats the pork and looks glossy.

Step 17

Taste the braised pork by lifting a small piece and sampling it; the flavor should be deep, salty-sweet, and spicy—add more soy sauce if you prefer it saltier.

Step 18

Pour the pork and all the sauce into a serving bowl or onto a plate, then scatter the green onion pieces over the top in a small pile.