Shanghai-Style Braised Pork Belly (Hong Shao Rou)

Delicious and pretty easy for what an eye-catching dish it is. For my taste it could use a zing of something, maybe a bit of black vinegar. I also think it's better to err on the side of less water because you can always add more, but if you overdo it you'll end up overcooking the pork as you try to reduce the glaze.

Stir fry shallot and garlic then add the pork and rock sugar. Add nutmeg together with the sauce

If you don’t have any dark soy sauce you can substitute with dark brown sugar to replicate the correct colour I also added chilli oil cuz I like spice

Add ginger and star anise