Red Braised Pork Belly | 红烧肉

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Step 1

Put pork belly, ginger slices, green onion, a pinch of Szechwan peppercorn and cooking wine in a pot filled with enough water, boil for 15 minutes.

Step 2

Remove pork belly from the heat and cut it into large cubes (approximately 4 cm across).

Step 3

Heat up cooking oil in a pot, further put pork belly cubes in to stir fry on medium high until golden brown. Then add in sliced ginger, light and dark soy sauce to mix, toss bay leaves, dried fructus Astaoko, star anise, Szechuan peppercorn, rock sugar and dried red chili from the package in the pouch bag and add in the pork belly to mix. Finally pour in water (about 1900 cc) to bring to boil on high heat.

Step 4

Adjust heat from high to medium low once broth starts to boil. Simmer on medium low until the liquid thickens(which takes 30-45 minutes). Remove spicy pouch from the pot. Garnish with chopped scallion. Ready to serve.

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