Shanghai Red Braised Pork

Step 1

Cut the pork belly into 2-inch cubes by first slicing it lengthwise into thick strips, then cutting each strip crosswise into 2-inch pieces with the skin facing outward on some cubes.

Step 2

Smash the ginger piece with the flat side of a chef's knife by pressing the blade flat against it with your palm until it cracks and the skin loosens.

Step 3

Remove the papery layers from the garlic cloves but leave them whole and unpeeled so they stay intact during braising.

Step 4

Cut the scallions into 2-inch pieces by laying them flat on the cutting board and slicing straight down across the stalk every 2 inches.

Step 5

Fill a large pot with water and bring it to a rolling boil over high heat, then carefully place the pork cubes into the boiling water and let them simmer for 3 minutes to remove impurities.

Step 6

Pour the pork into a colander and rinse each piece under cool running water while gently rubbing the surface with your fingers to remove any gray film, then pat dry with paper towels.

Step 7

Set a heavy 5-quart Dutch oven or large pot over medium-high heat and wait until the bottom feels very hot when you hover your hand 2 inches above it, about 2 minutes.

Step 8

Add the blanched pork cubes to the hot pot in a single layer and let them sit undisturbed for 2 minutes until the bottoms turn golden, then stir and cook for another 2 minutes, stirring occasionally, until the sides are lightly browned all over.

Step 9

Pour in 0.5 cup of soy sauce, 2 tablespoons of dark soy sauce, and 1.5 cups of chicken stock, then scrape the bottom of the pot with a wooden spoon to loosen any stuck-on brown bits.

Step 10

Add the smashed ginger, whole unpeeled garlic cloves, 2 star anise, and 1 cinnamon stick to the pot and stir everything together until the spices are evenly distributed.

Step 11

Sprinkle 3 tablespoons of rock sugar over the pork, stir it in until mostly dissolved, then bring the liquid to a simmer over medium-high heat — you should see steady small bubbles breaking the surface.

Step 12

Lower the heat to medium-low, cover the pot with the lid slightly ajar, and let the pork simmer gently for 60 minutes, stirring every 15 minutes to ensure even cooking and braising.

Step 13

After 60 minutes, remove the lid and check that the pork is fork-tender — it should break apart easily when pierced — and the sauce should have reduced to a glossy, mahogany-colored glaze coating the meat.

Step 14

If the sauce is still too thin and watery, increase the heat to medium and simmer uncovered for another 10–15 minutes until the liquid reduces and becomes a thick, syrupy glaze that coats a spoon.

Step 15

Turn off the heat and carefully fish out and discard the ginger piece, cinnamon stick, and star anise using a slotted spoon or tweezers.

Step 16

Scatter the scallion pieces on top of the braised pork in the pot and stir gently once to combine.

Step 17

Transfer the braised pork to a serving bowl or dish using a slotted spoon, allowing excess sauce to drip back into the pot, then pour the glossy sauce over the top.