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 ...

Unlike bacon, recipes such as Chinese red braised pork belly call for the meat to be blanched before cooking, which removes aesthetic impurities that can leach out into the cooking liquid.

Loosely inspired by the flavors of Japanese kakuni, this supple sticky-sweet and salty braised pork belly comes together ... with pork slathered in a bright red chile purée.

Be sure to buy well-layered pork belly. I use skin-on pork because it makes the sauce richer, but remove the skin if you prefer.

The preparation is different, as Hakka-style pork belly is fried first, and then steamed, whereas dong po rou is braised over a period of time. The finished dish of dong po rou has a glossy ...

Transfer the cleaned pork belly to a medium bowl and marinate it with fish sauce, salt, sugar, ground black pepper, bouillon ...

My version of The Lane Vineyard's mouth-watering pork belly. The Lane chefs cooked the belly overnight at 80C. I cooked mine for 3 hours at a higher temperature.