红烧肉 - Braised Pork Belly..

Have been wanting to cook this for a long time but lost my recipe book. I cooked this once and it was just so long ago..thus I searched high and low and finally found this recipe..I m so thankful for this website...
https://m.secretchina.com/news/gb/2016/05/29/608914.html

I am going to just reproduce this above recipe using my own words & adding 1 or 2 steps more perhaps...
But end result was superb, glossy non greasy pork belly...

Here it goes my version..

Ingredients:
500g pork belly (cut into bite size pcs)
8 -10 garlic (smash)
1 pcs star anaise
2 slices of ginger
4 stalks of white portion spring onion
5-6 pcs of small rock sugar
6 tbsp good quality black soysauce
(Got mine at Chinatown market)
Water enuf to cover just above pork
Pepper
3 tbsp sesame oil
2 tbsp shao xing wine

Method:
1. Cut pork belly into 2 inch pcs..
2. Blanch pork in water to rid smell & to maintain its shape.
3. Drain & put aside.
4. Heat up sesame oil & fry the ginger till golden brown & fragrant.
5.Add the garlic, star anaise & spring onion (white portion), fry till fragrant
6. Put in the pork belly & fry till slightly brown & fragrant.
7. Add in all the soysauce and fry till homogeneous.
8. Add in rock sugar and fry a further few minutes.
9. Up the fire and stir fry awhile, add water to just slightly above pork..
10. Braise for 30 mins or until tender but firm..
(I think pressure cooker should do a faster & better job)

Enjoy with a bowl of white rice..

Thats what I cooked for mum & dad over weekend

Till then...catch up

The premium but inexpensive dark soya sauce that was mentioned in this post..

Head down to chinatown market and get yours..the stall next to it sells pretty good dried foodstuffs..my childhood memories..