Chinese Master Sauce (Hong Shao Rou)
Ingredients
- One 2-inch piece fresh ginger, sliced and smashed
- 3 scallions, white and green parts, cut into 1-inch pieces
- One 3-inch cinnamon stick
- 2-3 tablespoons Allulose, depending on desired level of sweetness
- 2 whole star anise
Method
-
In a Dutch oven or well-seasoned wok, combine the sauce ingredients. Bring to a boil over medium-high heat, stirring to dissolve the allulose, and boil for 12 to 15 minutes to infuse the liquid with the spices.
-
Use the sauce as a braising liquid. For pork belly, slide the pork into the wok and lower the heat to a gentle simmer. Braise, uncovered, turning the pork with tongs from time to time so that it braises evenly, until the meat is fork-tender, about 3 hours. Monitor the heat so the sauce simmers modestly, never vigorously. If necessary, lower the heat.
-
To finish the sauce after braising, strain the braising liquid into a medium saucepan, and discard the solids. Skim some but not all of the clear fat from the surface—some fat is essential to the flavor, but the amount is up to you. Boil the braising liquid until it is reduced by one quarter to one half, about 8 minutes. Taste. It should be salty and intense.
Storage
The sauce can be cooled and refrigerated after braising. Lift off the solidified fat before reheating, or leave some fat in the sauce for flavor.
The sauce can also be frozen after braising. Freeze with enough liquid to cover or mostly cover any meat being stored with it. Thaw overnight in the refrigerator and reheat gently before using.