Hong Shao Rou (Shanghai Style Red Braised Pork Belly)

Hong Shao Rou or "Red Braised" Pork Belly is one of my favorite ways to prepare and enjoy pork belly.  A little salty and a little sweet, but Oh So Delicious. The pork belly gets browned and crispy first, then braised in a mixture of salty sweet goodness. This is one of those comfort food type meals growing up so I wanted to put my spin on it by making it gluten free and "paleo" friendly (if you can tolerate rice), but also keeping it true in flavor and texture. :) 

Hong Shao Rou

What you'll need:

• 1.5-2lb pork belly, cut into ~ 1 inch pieces
• 2-3 garlic cloves, smashed and peeled
• 1 inch piece of fresh ginger, peeled
• 5 tbsp coconut aminos/gluten free Tamari
• 1.5 tbsp rice vinegar
• 1 tbsp mirin/rice wine/dry sherry
• 1/4 tsp paprika
• 1 tsp FlavorGod Garlic Seasoning (or use 1 tsp garlic powder)
• 1 tsp white pepper
• 1 tsp ground ginger
• 3 tbsp raw honey
• 1 tbsp maple sugar/1 piece rock sugar (optional)
• 1/2 cup water
• 2 tbsp cooking fat

What to do:

1. In a bowl, combine the coconut aminos/Tamari, rice vinegar, mirin/rice wine, paprika, garlic, white pepper, and ground ginger. Whisk to combine and set aside.
2. In a large pot, add 2-3 cups water, smashed garlic cloves and fresh peeled ginger. Bring to a boil over medium high heat. Once boiling, add the pork belly cubes. Bring the water back to a boil and allow the pork to simmer for 5 minutes. Drain the pork belly and remove the garlic and ginger pieces. Pat the pork dry. 
3. Using a heavy bottomed wok or cast iron pot, add 2 tbsp cooking fat over medium high heat. Working in batches, fry each side of the pork belly until browned and crispy. Remove and drain on paper towels. Repeat for remaining pork belly. 
4. Turn the heat down to medium, working with the same wok/cast iron pot, carefully add the raw honey and maple sugar (if using). The mixture will bubble rapidly. Then, carefully add the water. Stir in the coconut aminos/Tamari mixture. Place the pork belly back into the pot, stir to coat and cover. Allow the pork to simmer for 25-30 minutes. Stirring occasionally. 
5. Remove cover and allow the sauce to thicken for 5-8 minutes. Serve with fresh chopped chives and sesame seeds over riced cauliflower or white rice.