Hong Shao Rou (Red Braised Pork)

Directions

1. 1

   Dice 350g pork belly slices into bite size pieces. Add them to a pan of boiling water and blanch for 2 minutes (this will remove any impurities) Drain into a colander.

2. 2

   In a small bowl add 3 tbsp Shaoxing (Chinese cooking wine) 1 tbsp light soy sauce & 1/2 tbsp dark soy sauce.

3. 3

   Get 1 tbsp granulated sugar ready. Measure 450ml cold water in a jug.

4. 4

   In a wok or large pan with a lid on a low heat add 2 tbsp oil and the sugar. Once the sugar has almost dissolved add the pork, turn the heat up to high and stir fry for 3-4 minutes until starting to brown.

5. 5

   Add the shaoxing, soy sauces and the water and bring to a simmer. Put the lid on and on a low heat simmer for 45 minutes. Stir frequently.

6. 6

   For the last 5 minutes, remove the lid turn the heat up and reduce the sauce until slightly thickened and sticky.

7. 7

   Serve with steamed rice and enjoy.