Braised Pork Belly (Hong Shao Rou/红烧肉), an Easy Version

Yield: 4

prepCut pork belly into 2–3 cm chunks
600 g / 1.3 lb pork belly, cut into 2–3 cm chunks	Blanch pork, skim froth, drain & rinse	Add wine, soy sauces, aromatics; simmer 1–1.5 hr	Add sugar, boil fiercely to reduce glaze & serve
250 ml / 1 cup Shaoxing rice wine
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
5 slices ginger
2 star anise
2 bay leaves
20 g / 1 tablespoon rock sugar (or regular sugar)

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