Hong Shao Rou - Red Braised Pork belly | Tilda Rice UK

Name: Hong Shao Rou - Red Braised Pork belly | Tilda Rice UK
Total time: 30 min
Ingredients: For rice:; 150g Tilda Jasmine Rice; 150ml water (equal part 1:1 to rice); For boiling:; 500g pork belly, skin on; 3 ginger slices; 3 spring onions, (separate green from white part, reserving the green parts for toppings at the end); 1 tsp Shaoxing wine; For dish:; 2 tbsp oil; 2 tbsp sugar/ 20g rock sugar; 1 star anise; 2 ginger slices; 1 cinnamon stick; 1 tsp Sichuan peppercorns; 1 bay leaf; 1 tangerine peel; 2 dried chillies; 3 spring onions, (cut off ends but keep aside); 3 tbsp Shaoxing wine; 2 tbsp light soy sauce; 5 tbsp dark soy sauce; 500 ml water (or enough to just cover the pork); 

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Enjoy the famous Shanghai-Style Braised Pork Belly dish in the comfort of your home for a sweet, salty and aromatic taste.

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Ingredients

For rice:
150g Tilda Jasmine Rice
150ml water (equal part 1:1 to rice)
For boiling:
500g pork belly, skin on
3 ginger slices
3 spring onions, (separate green from white part, reserving the green parts for toppings at the end)
1 tsp Shaoxing wine
For dish:
2 tbsp oil
2 tbsp sugar/ 20g rock sugar
1 star anise
2 ginger slices
1 cinnamon stick
1 tsp Sichuan peppercorns
1 bay leaf
1 tangerine peel
2 dried chillies
3 spring onions, (cut off ends but keep aside)
3 tbsp Shaoxing wine
2 tbsp light soy sauce
5 tbsp dark soy sauce
500 ml water (or enough to just cover the pork)