Shanghai Red Braised Pork Belly (Hong Shao Rou) with a Singaporean Twist

1.Heat the vegetable oil in a large pot or Dutch oven over medium heat.

2.Add the pork belly cubes to the pot and sear them on all sides until they are golden brown. This should take about 5-7 minutes.

3.Remove the pork belly from the pot and set aside.

4.In the same pot, add the minced garlic, sliced ginger, star anise, and cinnamon stick. Sauté for about 1-2 minutes until fragrant.

5.Return the pork belly to the pot and add the Shaoxing wine. Stir to deglaze the pot, scraping up any browned bits from the bottom.

6.Add the light soy sauce, dark soy sauce, and rock sugar to the pot. Stir well to coat the pork belly evenly.

7.Pour in the water and bring the mixture to a boil.

8.Reduce the heat to low, cover the pot, and let it simmer for about 1.5 hours, or until the pork belly is tender and the sauce has thickened.

9.Stir in the oyster sauce, sesame oil, and Chinese black vinegar. Simmer for an additional 10 minutes to allow the flavors to meld.

10.Taste and adjust seasoning if necessary. You can add more soy sauce or sugar to balance the flavors.

11.Garnish with chopped green onions and sliced red chili, if using.

12.Serve the Shanghai Red Braised Pork Belly over steamed rice.