Hong Shao Rou—SuShi (Red Braised Pork Belly)

Step 1

Clean and cut the pork belly into cubes around 2 inches long.

Step 2

Boil a large pot of water, add cooking wine, 2 slices of ginger and 2 green onions, cook the pork belly for around 4 minutes. Transfer out and wash with warm water. Set aside and drain.

Step 3

Add green onion and ginger slices in a clay pot and pre-heat it on a stove.

Step 4

Then on another stove, heat up wok on medium fire; brush some oil on the bottom. Sautee the pork belly until the surface becomes slightly brown. Transfer the pork cubes to our pre-heat clay pot.

Step 5

Put the brown sugar in wok to stir fry until all the sugar melts and you can see large bubbles. Keep stirring during the process. Pour hot water to cover the pork cubes. Mix well!

Step 6

Transfer the sugar mixture to the clay pot with pork belly or return the pork belly into your wok. Add light soy sauce too.

Step 7

Bring all the content to a boiling and then lower the fire to simmer for around 45 minutes with the lid covered.

Step 8

Lift the lid and turn up the fire to thicken the sauce (around 15 minutes). Stop when you see the sauce is boiling strongly with large bubbles and almost thickened. Cool down a little bit and the sauce will fatherly thicken itself.

Step 9

Garnish some chopped green onion before serving.