Braised Pork Belly, Hong Shao Rou ( 红烧肉 )

After a month hiatus, i came back to Tucson ready and excited with many dishes in my head to try.
I started with Hong Shao Rou. i don't know if its fortunate or unfortunate what it was all snapped up before i managed to take a photo.
I snagged one off the web. But i will be cooking the dish again this week cause we simply can't get enough of it.
The melty fats in fragrant sauce simply makes one's day.
I initially thought it would be difficult to make but really, this is as simple as it gets.
Or maybe i just simplify everything.
Remember! don't throw the sauce after your done with the meat. You can always hard boil eggs and let it sit in the sauce for some nice Lu Dan ( braised egg ) !

Ingredients
300gs Pork Belly
1 packet Tau pok
2 Star Anise
1 piece dried chili
1 Cinnamon stick
1 Bay leave
1 Clove of garlic
5 Tbsp Dark Soy Sauce
2 Tbsp soy sauce
1/2 cup shaoxing wine
1/4 cup White cane sugar
500ml Water
Salt to taste

Boil a pot of water and blanch pork belly.
Cut the Pork belly into bite size pieces.
Cut all the Taupoks into Halves.
In a large pot over high heart, cook the sugar but stirring constantly to prevent charring.
When all sugar is melted and starts to caramelize,
add  shaoxing wine and stir until Sugar dissolves.
Add pork, taupok, star anise, dried chili, cinnamon stick, bay leave, garlic, dark and light soy sauce.
Add 250ml of water and let it simmer 2 hours on medium heat.
Add water as needed to prevent from drying out.
Simmer as long as u wish. I like to keep it on the heat for a few hours to ensure the fats melt in the mouth when eaten.

Bon Appetite!