Journey to the heart of Suzhou, the enchanting “Venice of the East,” where the culinary artistry of Suzhou-Style Braised Pork Belly (Su Shi Hong Shao Rou) awaits. This dish is a testament to the city’s refined charm, presenting a balance of sweetness and tenderness that defines the essence of Suzhou’s cuisine.

Suzhou’s version of this classic pork dish diverges from its northern counterparts with its lustrous, ruby sheen and milder sweetness. This is achieved through the celebrated “Red Cooking” technique, a slow-cooking method that transforms pork belly into a sumptuous delicacy that melts in your mouth.

📋 Essential Ingredients

The Core Element

• 2.2 lbs (1000g) Skin-on Pork Belly: Seek out pork with alternating layers of fat and meat, known as “five-layered meat.” Retaining the skin is crucial for the collagen that enriches the sauce.

Aromatics and Enhancers

• 5-6 Dried Shiitake Mushrooms: Rehydrated to impart a deep, earthy umami.
• 1 Winter Bamboo Shoot (Optional): Sliced, offering a refreshing texture.
• Aromatics: 1 large scallion (cut into sections), 4 slices of ginger, 2 whole star anise, 1 small cinnamon stick.

Signature Seasonings

• 3 tbsp Light Soy Sauce: For a savory depth.
• 1 tbsp Dark Soy Sauce: Adds a rich, mahogany hue.
• 2 tbsp Shaoxing Wine: Infuses the dish with an aromatic quality.
• 20g Rock Sugar: Essential for a glossy finish that granulated sugar cannot achieve.
• Hot Water: Enough to cover the pork completely.

🔪 Traditional Preparation: A Detailed Guide

Step 1: Preparing the Pork

Cut the pork belly into uniform 1.5-inch cubes to ensure even cooking.

Step 2: Initial Blanching

Place the pork in a pot with cold water, a few ginger slices, and a splash of Shaoxing wine. Bring to a boil, skim the foam, and simmer for 2 minutes to release impurities.

Step 3: Gentle Rinsing

Drain and rinse the pork with warm water to avoid toughening the meat.

Step 4: Rendering Fat (Optional)

Sear the pork cubes in a wok until golden brown to release excess fat, resulting in a dish that’s rich but not greasy.

Step 5: Aromatic Infusion

Add scallions, ginger, star anise, cinnamon, and shiitake mushrooms. Stir-fry until fragrant.

Step 6: Flavor Enhancement

Pour in the light soy sauce, dark soy sauce, and Shaoxing wine, ensuring each pork piece is well-coated.

Step 7: Sugar Coating

Introduce rock sugar to create a sticky, glossy glaze on the meat.

Step 8: Submersion and Cooking

Add boiling water to submerge the pork completely, ensuring the texture remains perfect.

Step 9: The Art of Slow Cooking

Cover and simmer on low heat for 1.5 to 2 hours. The dish is ready when the pork is tender enough for a chopstick to pierce easily. If needed, increase heat briefly to thicken the sauce.

Step 10: Final Presentation

Serve the glistening pork over jasmine rice, drizzled with the reduced sauce for a truly indulgent experience.

💡 Expert Tips for Perfection

• Rock Sugar’s Role: It offers a unique shine and a gentle sweetness that complements the savory elements.
• Patience is Key: The extended simmering is crucial for transforming tough connective tissues into luscious collagen.
• Enhancing Umami: Shiitake mushrooms are natural flavor enhancers, and their soaking water can be added to the braise for extra depth.

🧪 Nutritional Insights (Per Serving)

• Calories: 450 kcal
• Protein: 18g
• Total Fat: 38g
• Carbohydrates: 12g
• Health Note: Extended braising reduces cholesterol and transforms fats into healthier unsaturated fatty acids.