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 ...

Forget complicated steps—this is braised pork belly made easy! With a handful of ingredients and your rice cooker, you’ll get a dish that’s tender, flavorful, and rich.

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.

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 ...

My version of The Lane Vineyard's mouth-watering pork belly. The Lane chefs cooked the belly overnight at 80C. I cooked mine for 3 hours at a higher temperature.

Take a lesson from our miso-braised pork belly recipe by mixing soy sauce, red miso, honey and gochujang for a pan-Asian profile. You could also braise the pork belly with a blend of broth and ...

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).

Wellington foodie Shirleen Oh taught me how to make this version of a Malaysian Chinese classic. I knew I’d nailed it when I took leftovers to work one day and a colleague nearly burst into ...

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.

Alright then. I proceeded with the one bowl that I had been meaning to order anyway: the Mentaiko Belly Bowl. I opted for the Set (S$8), which includes braised tau kwa, tau pok and a whole braised egg ...