Braised Pork Belly with Rice

Place the Pork belly in a large pot and cover with cold water. Add 20g of the sliced Ginger and 20g of the Scallions. Bring to a boil over high heat, then reduce heat and simmer for 5 minutes, skimming off any foam. Drain the Pork belly and rinse under cold water. Cut the blanched Pork belly into 2.5 cm cubes.

Heat the Vegetable oil in a large wok or heavy-bottomed pot over medium heat. Add the Rock sugar and stir continuously until it melts and turns into a light amber caramel. Be careful not to burn it.

Add the cubed Pork belly to the wok and stir-fry for 3-5 minutes until lightly browned and some fat has rendered. This is a crucial step for the red-cooking technique.