Grandma’s Braised Pork Belly (Chinese Hong Shao Rou)
- 1½ stalks Spring onions
- 10 g Ginger
- 10 g rock sugar
- 5 ml oil
Fry Gingers and Spring Onions in the oil until brown, (approx 2 mins on medium heat); add rock sugar in until a nice caramelised colour, put aside.
- 250 g pork belly
Chop pork belly into bite size, add into the pan that was used for frying gingers. Fry into golden, takes about 5 mins and keep turning!!
- 20 ml soy sauce
Add back the step 1 ingredients, fry with the pork to merge the favouring. Then add soy sauce to colour! Finally boil some water to cover all meat, turn heat into slow and braise for 30 mins
When 30 mins is done, turn heat back up to high and reduce the jus! Then start plating and enjoy!