Hong Shao Rou (红烧肉)

Ingredients

• 500g pork belly, cut into 2cm cubes
• 2 tablespoons vegetable oil
• 3 tablespoons soy sauce
• 1 tablespoon dark soy sauce
• 2 star anise
• 1 cinnamon stick
• 2 bay leaves
• 1 cup water
• 2 green onions, chopped

Instructions

1. Blanch the pork belly in boiling water for 5 minutes, then drain and rinse.
2. Heat oil in a wok over medium heat. Add the pork belly and stir-fry until browned.
3. Add both soy sauces, star anise, cinnamon, and bay leaves. Stir to coat the meat.
4. Pour in water, bring to a boil, then reduce heat and simmer for 45-60 minutes until the pork is tender and the sauce has thickened.
5. Garnish with chopped green onions before serving.