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

Yield: 4

1 hr 45 min

Tender pork belly braised in Shaoxing wine with soy sauce, ginger, star anise and bay leaves until fork-tender, then reduced to a glossy glaze.

prepCut pork belly into 2–3 cm chunks
600 g pork belly	Blanch pork, skim froth, drain & rinse	Braise 1–1.5 hrs / 60–90 min, low heat, covered	Add sugar, reduce to glaze, high heat, 10–15 min
250 ml Shaoxing rice wine
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
5 slices ginger
2 star anise
2 bay leaves
20 g rock sugar (or regular sugar)

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