500g pork belly: heat a dry wok to sear the skin and remove any gamey odor.
Scrape the skin clean with a kitchen knife, then rinse thoroughly.
Cut into bite-sized pieces and place on a plate.
Add pork pieces to boiling water, blanch briefly, then remove and drain.
Heat oil in a wok, add pork and seasoning, stir-fry until nice smell come out.
Add 400ml water, cover, and simmer over low heat.
After about 5 minutes, uncover and stir gently.
Simmer until fully tender, then reduce the sauce and serve.
How to cook hong shao rou?