1-Blanch the pork belly chunks: by placing them in cold water, bringing to a boil, skimming off the froth, then draining and rinsing under running water. This step removes impurities and sets the stage for a clearer broth and better flavor in your slow braised pork belly.

2-In a clean pot, combine the blanched pork, 250 ml rice wine, and enough hot water to barely cover the meat. Add 2 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 5 slices ginger, 2 star anise, and 2 bay leaves. Bring to a boil, then cover and simmer on low heat for 1 to 1.5 hours until the pork is tender, stirring occasionally and adding hot water if needed. This slow cooking process allows the flavors to meld deeply, creating that signature easy hong shao rou texture.

3-Uncover the pot, add 20 g rock sugar or 1 tablespoon regular sugar, increase heat to high, and cook vigorously while stirring until the broth reduces and thickens, coating the pork with a shiny glaze. Remove from heat once done, resulting in a glossy finish that makes your slow braised pork belly recipe irresistible.