Heat the oil in a pan and sauté the remaining ginger and spring onion with the pork belly until the meat is golden brown. Add rock sugar to taste, 1 star anise and 2 bay leaves. Cover the pan ...

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Red braised pork belly or hong shao rou is a classic pork dish from mainland China, red cooked using pork belly and a combination of ginger, garlic, aromatic spices, chilli peppers, sugar, light and ...

Be sure to buy well-layered pork belly. I use skin-on pork because it makes the sauce richer, but remove the skin if you prefer.

For a whole pork belly, take a leaf out of the Italians’ book: slather the belly with herbs, roll it up and tie it tightly, then roast in a low oven overnight (look for a recipe for porchetta).

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Loosely inspired by the flavors of Japanese kakuni, this supple sticky-sweet and salty braised pork belly comes together ... with pork slathered in a bright red chile purée.

A new wave of venues is serving dishes from all around China, including the provinces of Fujian, Shaanxi and Hunan.

3. When the pork belly is cooked, remove the oil from the pan with a kitchen towel. 4. Pour the sauce into the pan and simmer slowly over a low heat for about five minutes until the sauce thickens. 5.

Affordable hawker fare at Bukit Merah Central Food Centre, where hidden gems serve traditional Singaporean dishes from Char ...