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- Red-Cooked Pork
- (Serves 4 as an appetizer with steamed buns; or 2 as a main course paired with a vegetable dish)
- 1 1/2 pounds pork belly
- 2 tablespoons sugar
- 3 garlic cloves
- 2 scallions, cut into 2-inch pieces
- 3 whole star anise
- 2 tablespoons dark soy sauce
- 1 tablespoon soy sauce
- 1/4 cup Shaoxing cooking wine
- 1 1/2 cups pork stock, the liquid from the parboiling, or water, plus more as needed
View Full Recipe at Food Gal
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the%20meat%20and%20put%20it%20in%20a%20bowl.%20Reduce%20the%20sauce%20over%20medium-high%20heat%20until%20it%20reaches%20the%20desired%20consistency.%20Return%20the%20meat%20to%20the%20pot%20and%20reheat%20before%20serving.%3C/p%3E%3Cp%3EFrom%20%E2%80%9CPhoenix%20Claws%20and%20Jade%20Trees%E2%80%9D%20%20by%20Kian%20Lam%20Kho%3C/p%3E%3Cp%3ETo%20Serve%20Alongside:%20Shortcut%20Steamed%20Buns%20From%20Biscuit%20Dough%3C/p%3E%3Cp%3EPlus:%20Momofuku%E2%80%99s%20Pork%20Buns%3C/p%3E%3Cp%3EShare%20and%20Enjoy%3C/p%3E){kind=link}