Hong Shao Pork Arepa

Description

Hong shao style braising makes pork belly deeply aromatic and glossy. Arepas provide a sturdy corn counterpoint to the rich filling.

Ingredients

• 1 1/2 lb pork belly, cut into 1-inch cubes
• 1 tbsp neutral oil
• 2 tbsp rock sugar or brown sugar
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp Shaoxing wine
• 1 star anise pod
• 1 small cinnamon stick
• 2 slices ginger
• 2 cups water
• 2 cups masarepa arepa dough (same ratio as other recipe)
• 1 cup mixed cilantro and scallion, chopped
• 1 tbsp black vinegar

Preparation

1. Blanch pork belly in boiling water for 3 minutes. Drain and pat dry.
2. Heat oil in a pot. Melt sugar until amber, then add pork and coat.
3. Stir in soy sauces, Shaoxing wine, star anise, cinnamon, and ginger.
4. Add water. Simmer covered for 75 to 90 minutes until tender.
5. Uncover and reduce until sauce is syrupy.
6. Prepare and pan-sear arepas while braise finishes.
7. Toss cilantro and scallion together.

Assembly

1. Open warm arepas.
2. Fill with hong shao pork and a spoon of reduced sauce.
3. Top with herb mix and a few drops of black vinegar.

Serving Suggestions

• Add quick-pickled onions for brightness.
• Pair with sauteed bok choy or blistered shishitos.

Notes or Variations

• Pork shoulder can replace pork belly for a less rich result.
• Pressure cooker method: 30 minutes high pressure, then reduce sauce uncovered.