Hong Shao Rou 红烧肉
red roast pork
500g pork belly
1 tbsp Shaoxing wine
6 cm jahe
3 spring onions
2 tbsp oil
2 tbsp brown candy sugar / rock sugar
250 ml of hot water
4 tbsp light kecap
1 spring onion
Cut the meat into pieces and jahe into thin slices. Cut the spring onions into pieces. Mix the meat with wine and 3 slices jahe and 2 spring onions in a pan and add enough water to cover it by 2 cm. Bring to the boil and let it cook for 5 minutes. Drain it and set aside.
Heat in a pan the oil and fry the meat lightly brown and set the meat aside. Pour the oil out of the wok.
Add the brown sugar and fry until it melts and bubbles. Then add the water and stir until the sugar is dissolved. Then add the meat with jahe, spring onion and kecap and bring to a boil. Cover the pan and let it simmer slowly for 45 minutes.
Remove the lid and cook until the sauce thickens and glazes the meat. Sprinkle the chopped spring onion on top and serve.