Description
Red-braised pork may be one of the most common of all Chinese dishes, but it is also one of the most glorious, a slow stew of belly pork with seasonings that may include sugar, soy sauce, Shaoxing wine and spices. Every region seems to have its own version: this is my favorite, based on recipes I've gathered in eastern China. If my experience is anything to go by, you won't have any leftovers. My guests tend to finish every last morsel and usually end up scraping the pot. If your guests are more restrained, leftover red-braised pork keeps very well for a few days in the refrigerator and a good spoonful makes a wonderful topping for a bowl of noodles. I don't recommend freezing it, however, as this ruins the delicate texture of the fat.
