The BEST Red Braised Pork Belly Recipe 紅燒肉 CiCi Li -Asian Home Cooking Recipes

First of all, let's remove the pork belly's hair. Then boil the pork belly in cold water for about five minutes. Then we can cut the pork belly into cubes. In the pan, add three tablespoons of oil, eight cloves of garlic, and stir fry until golden brown. Now we're going to take them out and put aside. In the same pan, we're going to add three pieces of ginger. Now add the pork belly. We want to brown them just like this. At this point, we're going to pour in four cups of water. Add three pieces of star anise, a quarter piece of dried orange peel, five tablespoons of soy sauce, one tablespoon of dark soy sauce, a pinch of salt, one cup of Shaoxing wine. First, cook at medium-high heat for about 10 minutes. In a small pan, we're going to add two tablespoons of water and two tablespoons of yellow rock sugar. You can get this rock sugar in any Chinese supermarket. Now we're just going to stir until everything is melted. Then we're going to add two tablespoons of oil and mix it until it turns brown. This is what gives the Hong Shao Rou a beautiful red color. Let's pour this into the pork belly. Then we're going to cook the pork belly for another 15 minutes in low heat. Add back the garlic and cook for another 10 minutes. Now we can transfer it into a clay pot. This is totally optional. Lastly, add one stalk of scallion. Today's Hong Shao Rou is so delicious. It's very rich, but at the same time, really refreshing. The secret ingredient is the dried orange peel. Just add a little bit, it's going to make a huge difference. So let me know how it goes for you. Comment below and subscribe, thumbs up. I'll see you in the next episode. Bye. Hong Shao pork belly.