Name: Red-Braised Pork Belly (Hong Shao Rou)
Yield: 8 servings
Ingredients: 2½ lb. skin-on, boneless pork belly, cut into 1" pieces; ¼ cup sugar; 4 scallions, white and pale green parts coarsely chopped, dark green parts thinly sliced; 1 2" piece ginger, peeled, thinly sliced; 2 garlic cloves, crushed; 1 star anise pod; ¼ cup light soy sauce; ¼ cup Shaoxing wine (Chinese rice wine); Cooked short-grain rice (for serving)

RedBraised Pork Belly in a white square bowl served with white rice.

Photo by Chelsie Craig, Food Styling by Anna Billingskog, Prop Styling by Heather Greene

Chef Simone Tong of Little Tong Noodle Shop in New York, who developed this recipe, says: “This traditional braised pork belly dish is a crowd-pleaser for any special occasion. At home it’s usually eaten with other Chinese New Year dishes over white rice. But it’s also a great topping for noodles, lettuce, tortillas, and buns.” Read more about Chinese New Year and find the full menu here.

Recipe notes