Hong Shao Rou is a rich and savory alchemical transformation of pork belly, where slow-braising cultivates a deep symphony of caramelized notes that harmonize exquisitely with hints of anise and the earthiness of soy.
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Blanch the pork belly chunks in water for 5 minutes . Drain and set aside.
Heat a wok and add vegetable oil and sugar. Cook until the sugar caramelizes.
Add ginger, scallions, star anise, and cinnamon. Stir until fragrant.
Incorporate pork and until evenly colored.
Add soy sauce and water, ensuring the pork is mostly covered.
Cover and on low heat for 90-120 minutes , or until the pork is tender and sauce has thickened.
Serve hot with rice.
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