Ingredients
- 1 kg pork belly, cut into 4 cm cubes
- 30 ml neutral oil
- 30 g fresh ginger, sliced
- 4 garlic cloves, crushed
- 4 scallions, divided
- 120 ml Shaoxing wine
- 120 ml light soy sauce
- 250 ml water
- 90 ml Québec maple syrup
- 2 star anise
- 1 cinnamon stick
- 1 tsp toasted Sichuan peppercorns
Method
- Blanch the pork in boiling water for 3 minutes, drain, and pat dry.
- Brown the pork in oil, then add ginger, garlic, the white scallion pieces, star anise, cinnamon, and peppercorns.
- Add Shaoxing wine, soy sauce, water, and maple syrup; bring to a boil.
- Cover and simmer for 90 minutes, turning occasionally, then uncover and reduce the sauce until glossy.
- Garnish with scallion greens and serve over steamed rice.
Conversion and rationale
Original sweetener (classic version): 75 g rock sugar
Conversion used: Replace 75 g rock sugar with 90 ml maple syrup; reduce water by 60 ml, add the syrup with the braising liquids, and reduce uncovered at the end for the traditional lacquer.
Why Quebec maple syrup: Maple provides the deep gloss and toasted sweetness expected in red-cooked pork, with a distinctive Québec character. It pairs naturally with soy, ginger, and warm spices.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →