Classic Chinese Red-Braised Pork Belly (Hóng Shāo Ròu)

1.Heat a large pot over medium heat and add the vegetable oil (2 tablespoons).

2.Add the sugar (3 tablespoons) to the pot and stir continuously until it melts and turns a caramel color.

3.Add the pork belly (2 pounds) cubes to the pot and stir to coat them evenly with the caramelized sugar (3 tablespoons).

4.Pour in the Shaoxing wine (¼ cup), light soy sauce (¼ cup), and dark soy sauce (2 tablespoons), stirring to combine.

5.Add the water (1 cup), star anise (2), cinnamon stick (1), ginger slices, and scallions (3) to the pot.

6.Bring the mixture to a boil, then reduce the heat to low and cover the pot.

7.Simmer the pork belly (2 pounds) for about 1.5 hours, stirring occasionally, until the meat is tender and the sauce has thickened.

8.Taste and adjust seasoning with salt if necessary.

9.Remove the star anise (2), cinnamon stick (1), ginger slices, and scallions (3) before serving.

10.Serve the Hóng Shāo Ròu hot with steamed rice.