红烧肉 (Hong Shao Rou)

Instructions

1. 1

   Blanch pork belly in cold water over low heat. Drain and set aside.

2. 2

   Heat oil in a wok with rock sugar and dissolve until caramel forms.

3. 3

   Add pork belly over high heat and cook until edges are browned.

4. 4

   Add shaoxing wine, soy sauces, ginger, star anise, bay leaves, and water. Bring to a boil.

5. 5

   Lower to a gentle simmer and cook for 2-3 hours until pork is tender and sauce is thick and glossy.