Fragrant and Sticky Hong Shao Rou
3/4 lb of Pork belly (cut into 3/4-inch thick pieces) 1 slice Ginger 1 Green Onion 1 tablespoons Oil 2 tablespoon Brown sugar (cane sugar is preferred if you have it) 1 slice Ginger 2 Star Anise 1 tablespoons Chinese Cooking wine 1 1/2 tablespoon Light Soy sauce 1 tablespoon Dark Soy sauce 3/4 cups Water 1 Green Onion, diced
Clean and cut the pork belly into cubes around 3/4-inch thick pieces.
Bring a pot of water to a boil with ginger and green onions. Blanch the pork in hot water for a three minutes. This will get rid of impurities and result in a cleaner end product. Drain and set aside.
Over medium heat, add oil, sugar, star anise, ginger to your wok. Melt the sugar.
Then add the pork and cook until the pork is lightly browned.
Turn the heat back down to low and add cooking wine, light soy sauce, dark soy sauce, water. Cover and simmer for about 45 minutes to 1 hour until pork is fork tender.
Plate and sprinkle with green onions.