Chinese-style braised pork belly (hong shao rou)

Zo doet Maurice het

1. 1

   Boil the pork belly for 3 minutes in water with one spring onion and the ginger. Remove the pork belly and spring onion, then cut the pork into pieces and slice the spring onion.

2. 2

   Cook the rice according to package instructions.

3. 3

   Heat the olive oil in a pan or Dutch oven and add the brown sugar to caramelise.

4. 4

   Add the pork belly, ginger and hand-smashed garlic. Sear well for a few minutes, stirring continuously.

5. 5

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

6. 6

   Let it simmer for about 15 minutes until the meat is super tender.

7. 7

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