OVERVIEW
Hong shao rou, or red braised pork belly, is a popular Chinese dish enjoyed across the country’s vast mainland. Chunks of fatty, flavour-packed pork are rendered sticky and gelatinous in a braising liquid of star anise, rice wine, soy sauce and sugar.
STIR FRY THE PORK
Set up your EGG for direct cooking. If you’re using the Dual Zone System, install the Dual Zone Basket with 2 x Half Moon Stainless Steel Grids at the upper level. If not, install the Stainless Steel Grid. The target temperature is 180°C.
Heat the oil in a wok, then add the sugar. Cook until melted but not burnt, stirring regularly – about 10 minutes. Add the pork, coat in the sugar and cook for a further 10 minutes, stirring regularly.
GO LOW & SLOW
Switch your EGG to an indirect swetup. If you’re using the Dual Zone System, install the 2 x Half Moon Ceramic Deflectors at the lower level with the Half Moon Stainless Steel Grids above. If you’re using the ConvEGGtor, install it in a legs-up position topped with the Stainless Steel Grid. Bring the temperature down to 120°C
Add the rest of the ingredients, close the Dome and cook for 2½ hours until the sauce is reduced and the pork is fall-apart tender.
Serve with rice and pak choi.
