Shanghai red-braised pork belly

Judy Leung’s Shanghai-style hong shao rou coats rich pork belly in a sweet, savoury dark sauce. Her selected skin-on version develops a gelatinous skin and a glossy coating during slow braising.

Thick pork pieces first blanch in water, then rinse while that initial cooking water is discarded. Selected canola oil and rock sugar begin the next stage in the wok, where the pork is lightly browned.

Shaoxing wine goes in before both regular soy sauce and dark soy sauce. Fresh water supplies the braise; the two soy sauces work together for flavour and the characteristic dark colour.

A covered simmer makes the pork fork-tender. Extra water is added only if the pan becomes too dry, and any remaining excess liquid reduces uncovered to a glistening coating.

Leung describes serving this plain Shanghai version within a larger Chinese meal. Its compact ingredient list leaves the rich pork and the sweet savoury sauce at the centre of the dish.