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.

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).

From sky-high dining looking over the river to refined Vietnamese and Thai restaurant from one of the city’s best restaurant ...

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 ...

Also on the comfort spectrum is the braised pork belly on rice ($20) with pickled greens and black olives; and slow-braised ...

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 ...

Disneyland foodies will want to fast beforehand and come hungry for Disney’s annual Festival of Holidays food fest inspired ...