Red Braised Pork Belly

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• Step 1

  Slice the white parts of the green onion and the ginger into thin pieces. Save the green parts of the green onion for garnish.

  • 3 slice ginger (9 g)sliced
  • 3 stalk green onion (30 g)sliced
  • 3 slice ginger (9 g)sliced
  • 3 stalk green onion (30 g)sliced
• Step 2

  Cut the pork belly into chunks (about 2-3 cm each).

  • 1.5 lb pork belly (680 g)cut into 1.5 inch chunks
• Step 3

  In a pot, add the pork belly, sliced ginger, white parts of green onion and shaoxing wine. Cover with cold water and bring to a boil. Cook until the pork is just opaque. Drain and rinse the pork under cold water to remove any scum.

  • 1.5 lb pork belly (680 g)cut into 1.5 inch chunks
  • 3 slice ginger (9 g)sliced
  • 3 stalk green onion (30 g)sliced
  • ¼ cup shaoxing wine (60 g)
• Step 4

  Heat neutral oil in a wok or heavy-bottom pan on medium heat. Add rock sugar and melt until it turns light amber. Then add the drained pork belly and sauté until lightly browned.

  • 2 tbsp neutral oil (26 g)
    (for cooking)
  • 2 tbsp rock sugar (30 g)
  • 1.5 lb pork belly (680 g)cut into 1.5 inch chunks
• Step 5

  Add the sliced ginger, white parts of green onion, star anise, cinnamon stick, bay leaf, and dried chili. Stir for 30-60 seconds until fragrant, then add shaoxing wine, light soy sauce and dark soy sauce.

  • 3 slice ginger (9 g)sliced
  • 3 stalk green onion (30 g)sliced
  • 2 star anises (5 g)
  • 1 cinnamon stick (5 g)
  • 2 bay leaves (1 g)
  • 3 dried chilis (6 g)
  • ¼ cup shaoxing wine (60 g)
  • 3 tbsp light soy sauce (45 g)
  • 1 tbsp dark soy sauce (15 g)
• Step 6

  Pour in enough water to just cover the pork belly. Cover the pot and simmer on low-medium heat for about 1 hour or until the pork is very tender.

  • 2 ½ cup water (600 g)
• Step 7

  Remove the aromatic spices and aromatics (ginger slices, green onion white parts, star anise, etc.). Increase heat to medium-high and simmer uncovered until the sauce reduces and glazes the pork belly.
• Step 8

  Garnish with the green parts of the green onion and serve with rice.