Law Hon Jai Recipe

Rinse all meats and offal under cold water. Trim large sinews from the shoulder and belly and, if desired, leave the skin on the belly for texture and flavor. Score the skin lightly with a knife in a crisscross pattern if left on.

Bring a large pot of water to a rolling boil. Add 1 tablespoon of Shaoxing wine and 1 teaspoon of salt. Add the pork belly, pork shoulder, pork liver, heart, and tongue to the boiling water and blanch for 2–3 minutes to remove scum and impurities.

Remove the meats from the boiling water and immediately plunge into an ice bath (or rinse under cold running water) to stop cooking. Set aside to drain. Reserve the blanching liquid if you want to use some for the braising liquid—strain it and cool.

In a heavy-bottomed pot or Dutch oven, set 1 tablespoon vegetable oil over medium heat. Add smashed garlic and sliced ginger and sauté for 1–2 minutes until fragrant but not browned.

Add star anise, cinnamon stick, bay leaves, Sichuan peppercorns, and dried tangerine peel. Toast briefly for 30 seconds to release aroma.

Add rock sugar and allow it to melt and caramelize lightly, stirring so it does not burn. When the sugar reaches a light amber color, pour in the Shaoxing wine to deglaze, then add the light soy sauce, dark soy sauce, oyster sauce, fish sauce (if using), and remaining Shaoxing wine.

Pour in the water or chicken stock. Add Chinese five-spice powder, white pepper, and 1 teaspoon of salt. Bring the liquid to a gentle simmer and taste; adjust salt or soy if needed. Keep the liquid hot but not at a rolling boil.

Add the blanched pork belly and pork shoulder to the braising liquid first, arranging them so they are submerged as much as possible. Spoon some of the hot liquid over the exposed surfaces.

Cover the pot with a lid slightly ajar (to allow some steam to escape) and simmer gently for 50–60 minutes, turning the meat once halfway through so it braises evenly. Monitor liquid level and add a little hot water if necessary to keep meats mostly submerged.

After about 40 minutes, add the pork tongue, heart, and liver to the pot (liver cooks faster and can become grainy if overcooked; add later so it becomes tender but not crumbly). Continue to simmer another 15–20 minutes, checking tenderness with a fork. The shoulder and belly should be fork-tender and glossy; tongue and heart should be fully cooked but still tender; liver should hold together and be slightly firm to the touch.

Carefully remove the meats from the braising liquid and place on a cutting board. Increase heat under the braising liquid and reduce it by simmering uncovered until it thickens slightly and becomes glossy (about 8–12 minutes). Taste and adjust seasoning with salt or a dash more dark soy for color.

When the sauce has reduced, turn off the heat and stir in 1 tablespoon sesame oil for aroma.

Slice the pork belly, shoulder, tongue, and heart into 5–7 mm thick slices. Slice the liver a little thicker (6–8 mm) to keep it from falling apart. Arrange all sliced meats on a serving platter or in individual bowls.

Ladle the reduced braising sauce over the arranged meats so they are glossy and coated. Garnish with scallion lengths, cilantro leaves, and optional chili oil or sliced chilies. Serve warm with steamed rice and pickled mustard greens on the side.