Hong Shao Rou (红烧肉)
Time: 1.5 hour
• 1kg Pork Belly (Cut into 2cm cubes)
• 3x tbs Brown Sugar
• 1x tbs Dark Soy
• 2x tbs Light Soy
• 1x tbs Chinese Vinegar
• Good chug of Oil
• A bunch of Spring Onions
• Finger width chunk of Ginger peeled and sliced
• Half cup of Shaoxing wine
• 2 pieces of Star Anise
• Sprinkle of Five Spice
• Some water on the side
Step 1: Bring a litre of water to boil. Add spring onions halves into the pot along with slices of ginger and the Chinese rice wine. Add pork and low simmer for 20mins
Step 2: Remove the pork, ginger and spring onions from the pot into a wok or deep pan with some oil. Fry until the meat is caramelized then place on some paper towel.
Step 3: Heat up the sugar until it melts and add two cups of water into the pan as well at the vinegar, light soy and dark soy.
Step 4: Add the meat, spring onions and ginger back into the pan and then add the five spice and star anise
Step 5: Cover and check every now and then to stir. If the sauce reduces too quickly, add some more water. After about 30mins uncover and cook without a cover for about 10mins until the sauce turns sticky.