Hong Shao Rou—(Red Braised Pork Belly)

Heat wok or pan until hot, then place the pork belly in, skin downside. Use hand to move the skin on the surface of the wok until the skin is almost seared.

Wash carefully to clean the seared part completely. Then cut the pork belly into 2 cm cubes.

In a large pot with enough water, place the pork belly cubes in. Add scallion, smashed ginger, cooking wine and Sichuan peppercorn. I highly recommend you trying to use Sichuan peppercorn in the process of blanching meat, it is such an odd taste killer. Bring to a boiling and then continue cook for 5 minutes. Transfer the pork belly out and wash if necessary. I wash it in the boiling water in the video. Set aside and drain.

In a wok, sear the pork belly cubes for 4-5 minutes. Where will be a layer of oil at the bottom. Transfer the pork belly cubes out. And leave only 1 tablespoon of oil in wok, save the extra oil for other vegetable stir fry. Slow down the fire, add the smashed yellow rock sugar in. Continue fry with very slow fire. The sugar firstly melts, then it turns into yellow and finally amber. Once it bubbles, add the pork belly cubes in. Quickly mix.

Pour in hot water to cover the pork belly, add light soy sauce, scallion and smashed ginger. Cover and simmer for 1 hour using middle fire. Check the softness at the stage.

Then turn up the fire, remove the lid and thicken the sauce. Pick up and discard scallion and ginger. They have finished their tasks. Optionally but highly recommend adding around 1/2 tablespoon of black vinegar or lemon juice in. This add extra aroma. No sour taste at the final dish.

Once most of the liquid is gone, slow down the fire. Continue pushing and moving the pork cubes to avoid over-heating partially in the last minutes. It is done when pork belly is well colored and the oil at the bottom begins to turn transparent. Serve hot with scallions sprinkled.