Chinese braised pork belly (hong shao rou)

How Maurice does it

1. 1

   Cook the pork belly for 3 minutes in water with one scallion and the ginger. Remove the pork belly, the scallion and the ginger. Cut the meat into pieces and slice the scallion into rings; set the ginger aside to use again later.

2. 2

   Cook the rice according to the instructions on the package.

3. 3

   Heat the Liquid Gold in a pan or braising pot and add the brown sugar to caramelize.

4. 4

   Add the pork belly, the ginger and the crushed garlic. Sear well for a few minutes, stirring constantly.

5. 5

   Pour in the white wine, the Shaoxing wine and the soy sauce and add the finely chopped shallot. Season to taste.

6. 6

   Simmer for about 15 minutes until the meat is super tender.

7. 7

   Shape the rice in a bowl and turn it out onto a plate. Spoon the pork belly over the rice and finish with fresh scallion.