Heat the oil in a pan and sauté the remaining ginger and spring onion with the pork belly until the meat is golden brown. Add rock sugar to taste, 1 star anise and 2 bay leaves. Cover the pan ...

I cook the ingredients in a stove-to-table Chinese clay pot (also called a ... Be sure to buy well-layered pork belly. I use skin-on pork because it makes the sauce richer, but remove the skin ...

Red braised pork belly or hong shao rou is a classic pork dish from mainland China, red cooked using pork belly and a combination of ginger, garlic, aromatic spices, chilli peppers, sugar ...

Wellington foodie Shirleen Oh taught me how to make this version of a Malaysian Chinese classic. I knew I’d nailed it when I took leftovers to work one day and a colleague nearly burst into ...