Hi eveyone, this is Jessie at Ice or Rice. Today I’m going to make red braised pork belly It’s a very classic, famous dish in China. I bought this pack of pork belly pieces that were cut perfectly in a Chinese market. When choosing the pork belly, look for the one that have even layers of fat and meat. First we are going to heat the wok over medium-high Add one teaspoon oil Use a spatula to coat the bottom of the wok. Arrange the pork belly into a single layers and fry each side until slightly brown Transfer the pork belly to a plate and set aside. Clean the wok and heat it over medium. Add two tablespoons of water and two tablespoons of rock sugar. Normally we will use oil instead of water but water will help the sugar dissolves quickly. Add 1 teaspoon oil This is a very important step that requires a little bit patience. It’s called caramelization. Reduce the heat to low. by cooking the sugar slowly the flavors become more complex and the colors turn brownish red. It also gives the pork a nicely shiny glaze. Now add in 1/4 cup hot water. Mix well and transfer to a bowl. Turn the heat to high. Add 1 teaspoon oil. Then add ginger bay leaves, star anise. Now add soy sauce, dark soy sauce rice wine and the sugar mixture. Once the sauce is boiling, return the pork belly to wok and mix well. Add hot water. The water should cover most of the pork belly. Reduce the heat to a gentle simmer for 1.5 hours. Cover with a lid. Once the sauce is reduced to 1/3, turn the heat to high. Keep stirring as the sauce starts thickening. Hmm, smells good and looks very nice. When the pork belly turns red and shiny, transfer to a plate and serve. If you like this recipe please check out our website for the full recipe, give us a thumbs up or subscribe to our channel Until we eat again!