Hong Shao Rou

Melt-in-the-mouth pork belly red-braised in soy sauce, Shaoxing wine, and rock sugar for a lacquered, sticky result.

Ingredients

• 700g chicken thighs
• 1 cup wonton wrappers
• a handful of sliced scallion whites
• 1/2 tsp doubanjiang (chili bean paste)
• 3 tbsp toasted sesame oil
• 1 cup napa cabbage, sliced
• a handful of fresh scallion greens, chopped
• black vinegar, for serving
• 2 cups chicken stock
• a pinch of star anise
• a generous handful of carrots
• Shaoxing wine, to taste

Instructions

1. 1

   Pat the beef sirloin dry, season generously with salt, pepper, and five-spice powder, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat toasted sesame oil in a wide pan or heavy pot over medium-high heat and sear the beef sirloin until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the sliced scallion whites and grated fresh ginger over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the star anise and napa cabbage, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the beef sirloin to the pan, pour in the chicken stock, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the beef sirloin is tender and cooked through, roughly 1 hr 30 mins.

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