Red braised pork belly (Hong Shao Rou)

INGREDIENTS: blanched pork: - approx 1kg pork belly, cubed - 5 inch ginger, sliced - 2 stalks onion leeks red braised pork: - blanched pork belly - oil - 1/2 cup yellow rock sugar - add shaoxing cooking wine - 1/4 cup light soy sauce - 1/4 cup dark soy sauce - 4pcs star anise - 1 tbsp preserved mandarin orange peels - 4 pcs bay leaves - 8pcs dried chillies - 4 inch ginger, sliced Instructions: - boil your pork cubes in water, ginger and leeks for about 20-30 mins. Drain, wash with cold water and pat dry. - Saute your blanched pork belly in oil until slightly browned, remove from pan and using the same oil - caramelize your yellow sugar. - Add pork back in and add in shaoxing, dark and light soy sauce. - Add in your aromatics (star anise, ginger, more rock sugar, bay leaves, preserved mandarin orange peels and chillies). Add in a whole stalk of onion leeks. - Cover with about 8 cups of water and let simmer and reduce for 90mins on low heat until pork is soft and sauce is nice and thick. - Serve over rice and enjoy ❤️