Red braised pork

Method

1. 1 Blanch whole pork belly slices with ginger and wine for 6 minutes, then rinse and cut into 4 cm cubes.
2. 2 Fry the meatballs in a dry pan for 8 minutes until the fat renders out and all four sides are seared.
3. 3 Melt the rock sugar in a little oil until it turns amber, then add the meat and toss it evenly.
4. 4 Rock sugar gives a clear red color and a sweet aftertaste, while granulated sugar gives a cloudy color and a harsh sweetness.
5. 5 Pour Shaoxing wine, soy sauce, and hot water over the meat until it's level, then simmer over low heat for 60 minutes.
6. 6 Open the lid and simmer for the last 12 minutes until the sauce thickens and coats each piece of meat, then sprinkle with chopped scallions.

With an appliance

• Pressure cooker 50 min

  Replace step 5: maintain high pressure for 20 minutes, then release the pressure naturally, then open the lid and boil for 12 minutes as in step 6.