Entree: China – Tianjin – 天津红烧肉 ➤ Tiānjīn hóngshāo ròu (Slow-braised pork belly in a glossy sweet-savory soy and sugar glaze prepared in Tianjin style)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 45 min

Total 2 hrs 5 min

Ingredients

- 2 lb (900 g) pork belly, skin on, cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 g) rock sugar or granulated sugar
- 3 tbsp (45 ml) Shaoxing wine
- 3 tbsp (45 ml) light soy sauce
- 1 tbsp (15 ml) dark soy sauce
- 2 tbsp (30 ml) vegetable oil
- 1 cup (240 ml) water or low-sodium chicken broth
- 3 slices ginger, about 0.5 oz (15 g)
- 3 scallions, trimmed and cut into 2-inch (5 cm) lengths
- 1 star anise
- 1 small cinnamon stick (optional)
- 1 tbsp (15 g) rock sugar for quick caramel (if not using rock sugar, use 2 tbsp (25 g) granulated sugar)
- 1 tsp (5 g) salt, or to taste
- 1/4 tsp (0.5 g) white pepper
- Blanched baby bok choy or steamed rice, for serving (amount as desired)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Bring a pot of water to a boil. Add the pork belly cubes and blanch 2–3 minutes to remove impurities. Drain and rinse pork under cold water; pat dry.
2. In a heavy-bottomed wok or Dutch oven over medium heat, add vegetable oil and 1 tbsp (15 g) rock sugar (or 2 tbsp (30 ml) granulated sugar). Stir continuously as the sugar melts to form an amber caramel — watch carefully to avoid burning.
3. When the caramel is amber, add the pork belly pieces and stir to coat evenly so the pork gets slightly lacquered. Sear 3–4 minutes until the cubes are lightly browned on several sides.
4. Add Shaoxing wine, light soy sauce, dark soy sauce, ginger slices, scallions, star anise, and cinnamon stick if using. Pour in 1 cup (240 ml) water or broth to come about halfway up the pork. Bring to a simmer.
5. Reduce heat to low, cover partially, and simmer gently for 1 to 1 1/2 hours, stirring occasionally, until pork is very tender and the sauce has thickened. If liquid reduces too fast, add small amounts of hot water.
6. Uncover and increase heat to medium-high to reduce the sauce to a glossy glaze that coats the pork, about 10–15 minutes. Adjust seasoning with salt and white pepper.
7. Remove aromatics (ginger slices, star anise, cinnamon stick, and scallions if desired). Serve the braised pork hot over steamed rice or with blanched bok choy, spooning the rich sauce over the meat.

1. Bring a pot of water to a boil. Add the pork belly cubes and blanch 2–3 minutes to remove impurities. Drain and rinse pork under cold water; pat dry.
2. In a heavy-bottomed wok or Dutch oven over medium heat, add vegetable oil and 1 tbsp (15 g) rock sugar (or 2 tbsp granulated sugar). Stir continuously as the sugar melts to form an amber caramel — watch carefully to avoid burning.
3. When the caramel is amber, add the pork belly pieces and stir to coat evenly so the pork gets slightly lacquered. Sear 3–4 minutes until the cubes are lightly browned on several sides.
4. Add Shaoxing wine, light soy sauce, dark soy sauce, ginger slices, scallions, star anise, and cinnamon stick if using. Pour in 1 cup (240 ml) water or broth to come about halfway up the pork. Bring to a simmer.
5. Reduce heat to low, cover partially, and simmer gently for 1 to 1 1/2 hours, stirring occasionally, until pork is very tender and the sauce has thickened. If liquid reduces too fast, add small amounts of hot water.
6. Uncover and increase heat to medium-high to reduce the sauce to a glossy glaze that coats the pork, about 10–15 minutes. Adjust seasoning with salt and white pepper.
7. Remove aromatics (ginger slices, star anise, cinnamon stick, and scallions if desired). Serve the braised pork hot over steamed rice or with blanched bok choy, spooning the rich sauce over the meat.