Red Braised Pork (红烧肉)

Red-braised pork (hong shao rou in Mandarin, or hung siu yuk in Cantonese) is a masterclass in the power of braised pork belly - a cheap, versatile cut of meat that braises to be tender and delicious alongside an incredibly flavourful sauce. Make sure you find some Shaoxing wine at your local Asian supermarket, the sour notes are very important.

Ingredients:

• 500g pork belly slices

• 1 tablespoon grated ginger root

• 45 millilitres Shaoxing rice wine

• 3 whole star anise

• 3 dried red chillis (or 1 teaspoon chilli flakes)

• 250 millilitres chicken stock

• 70 millilitres dark soy sauce

• 3 tablespoons dark brown sugar
  
  

Method:

1. Bring a pot of salted water to the boil

2. Simmer the pork belly slices for half an hour.

3. Drain and dry with kitchen towel.

4. Bring 2 tbsp neutral oil (grapeseed, peanut, groundnut) to a shimmer over a medium heat.

5. Stir fry the pork pieces until golden brown on all sides.

6. Add rice wine, star anise, chillis (or chilli flakes), chicken stock, dark soy sauce, and dark brown sugar, and stir to combine.

7. Allow to bubble away until sauce is thick and glossy. Careful not to leave unattended; it can stick and burn!

8. Serve over jasmine rice with roasted tenderstem broccoli (broccolini).