Recipe Tip: Braised Pork Belly (Hong Shao Rou)

Instructions

1. Step 1

   Cut the pork belly into cubes of about 3x3cm. Heat the lard or oil in a heavy cast iron roasting pan.

2. Step 2

   Crush the spring onions and ginger with a heavy object, such as a saucepan. Add to the lard with the sugar and fry briefly.

3. Step 3

   When the sugar has caramelised, add the pork belly cubes and the spices and fry them a little as well.

4. Step 4

   Pour in the rice wine and stock, season with the soy sauce, put the lid on the pot and bring to a simmer.

5. Step 5

   Place in the oven at 120°C for four hours until the belly is completely soft. Drain through a sieve.

6. Step 6

   Set the meat aside, remove and discard the braised vegetables and reduce the sauce slightly if necessary.

7. Step 7

   Taste and season with salt and sugar if required. Serve the meat in the hot sauce and with rice.

8. Step 8

   Sprinkle with the chopped spring onion greens.

9. Step 9

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10. Step 10

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11. Step 11

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