Red-Braised Pork Belly (Hong Shao Rou)

• 900 g Pork belly, skin on or off
• 30 g Ginger root, firm, fresh
• 6 cloves Garlic
• 4 Spring onion
• 1 tbsp Vegetable oil
• 60 g Rock sugar
• 2 pieces Star anise
• 1 piece Cinnamon sticks
• 120 ml Shaoxing Cooking Wine
• 60 ml Light soy sauce
• 30 ml Dark soy sauce

1. Cut the pork belly into chunky 3 to 4 cm pieces. Slice the ginger, lightly crush the garlic cloves, and cut the spring onions into 5 cm lengths, keeping the white and green parts together.
2. Bring a saucepan of water to the boil, add the pork belly, and blanch for 3 minutes to remove impurities. Drain well, then leave the pork to steam-dry for a minute or two so it browns properly.
3. Heat the vegetable oil in a dutch oven over medium heat. Add the rock sugar and stir until it melts and turns a deep amber caramel, 2 to 4 minutes; watch closely so it does not burn.
4. Carefully add the pork belly to the caramel and turn with tongs to coat. Cook for 4 to 6 minutes until the edges start to colour and the pork looks glossy.
5. Add the ginger, garlic, spring onions, star anise, and cinnamon stick, and stir for 1 minute until fragrant. Pour in the Shaoxing Cooking Wine and let it bubble for 1 minute, scraping up any sticky bits from the base.
6. Stir in the light soy sauce and dark soy sauce, then add enough water to just cover the pork. Bring to a gentle simmer, cover, and cook on low for 60 minutes, stirring once or twice, until the pork is very tender.
7. Uncover and simmer for 10 to 15 minutes, turning the pork occasionally, until the sauce reduces to a shiny glaze that coats the pieces. Remove and discard the star anise and cinnamon stick, then taste and adjust by reducing a little longer if you want it stickier.

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