Ingredients

• 600g pork belly
• 250ml Shaoxing rice wine
• 2 tablespoon light soy sauce
• 1 tablespoon dark soy sauce
• 5 slices ginger
• 2 star-anise
• 2 bay leaf
• 20g rock sugar

Instructions

Blanch the pork

1. Cut pork belly into 2-3 cm chunks. Bring to boil
2. Once it starts boiling, skim froth, drain and rinse with cold water

Braise the pork

1. In a pot, pour Shaoxing rice wine and hot water (barely covering the meat). Add light soy sauce, dark soy sauce, ginger, star anise and bay leaves.
2. Bring the liquid to a full boil. Cover with a lid and leave to simmer over low heat for 1-1.5 hour until the meat is fork-tender

Thicken the broth

1. Uncover the pot. Add sugar then turn the heat to the highest. Leave to boil fiercely (Stir from time to time) until the broth reduces to just enough to cover the bottom of the pot.

Notes

1. The proper Shaoxing rice wine should contain very little salt (~0.08g salt per 100ml wine). Quality important. 2. Dark soy sauce important

Source: https://redhousespice.com/red-cooked-pork-belly/