Chinese Braised Pork Belly {Hong Shao Rou}

Step 1

Cut the pork belly into 1 inch-size cubes. Try to make sure there is both meat and fat on each cube.

Step 2

Add the ribs into a large pot and cover with water. Bring the water to a boil and boil for 5 minutes.

Step 3

Using a strainer or spoon, remove the scum (or the foam) on top.

Step 4

Drain the pork belly using a strainer. Pat the pork belly dry with a paper towel.

Step 5

Heat the oil in a wok (a large pan or pot works too) until shimmering and then add the sugar. Cook the sugar over medium to high heat, continue to stir to create caramelization for 2-3 min or until the color is amber. Make sure to stir constantly to prevent burning.

Step 6

Add the pork belly in and stir fry for 5 minutes on medium heat.

Step 7

Add ginger, the white part of the green onion (leave the green part for garnish), and the yellow onion (if using any). Sir-fry for another 2-3 minutes.

Step 8

Add the cubed potatoes and stir well.

Step 9

Add 1.5 cups of boiling water, soy sauce, Lao Chou (dark soy sauce), Liao Jiu (rice wine), oyster sauce, and salt to the pot.

Step 10

Close the lid and cook for 25 - 30 minutes or until the sauce has been reduced to a thick, shiny, syrupy liquid.

Step 11

Garnish with green onion, and enjoy!