Hong Shao Rou – Red Braised Pork Belly & Bok Choy 🍱 Lunch and Pork Bone Soup ~ guaranteed food coma after you eat it 😅
1) Marinade pork belly overnight: salt, pepper, sugar, soy sauce, shaoxing cooking wine, garlic salt, chicken bouillon powder, minced garlic, corn starch, sesame oil. – (no exact measurement…I just add what I think is good 😉)
2) Oil pan and Melt Chinese rock sugar (you can use brown or regular sugar but I find the Chinese rock sugar gives it the right mild sweetness) with some water and let caramelize, add in the pork belly and coat with sugar mixture but don’t burn the sugar.
3) After pork is coated in sugar mixture, add 3-4 cups of water (depends if you want more or less sauce) Add in 1 slice ginger, a couple cloves of garlic, make a sauce w/the following: soy sauce, dark soy sauce, salt, pepper, 5 spice powder, garlic salt, shaoxing cooking wine and if you have the following: cinnamon, bay leaf and star anise will give it some extra flavors but if you don’t have, no worries. I add some extra five spice powder and cinnamon since I don’t have star anise.
4) Simmer on low simmer for 45-60 mins (the longer the more tender) with lid on, stir occasionally. Then turn up heat on medium high for last 10 mins so the sauce will start to thicken and turn into a glaze.
5) Enjoy! 🐷🐷🐷