Red Braised Pork Belly (Hong Shao Rou)

Cut Pork Belly Into 1" wide pieces.
2-2.5 lbs Pork Belly
Parboil - Add pork belly into a pot and cover with water. Cook on high heat for 10 minutes. You will start to see the impurities from the blood start to come out and foam at the top of the water.
Carefully pour about 1.5-2 cups of the parboil water through a strainer and set aside to use as braising liquids.
Drain the rest of the pork belly through a colander and wash off all the impurities.
Heat a pot to medium and add in 2 tablespoon of oil, then Rock Sugar - Yellow
2 tablespoon Oil, ¼ cup Rock Sugar - Yellow
Use a non stick spatula to stir the sugar until it melts. The Sugar will turn a rich brownish red color. Watch for burning.
Once the sugar is melted, Add in the parboiled pork belly until all the sides are coated and caramelized.
Add the rest of the ingredients : Cooking Wine, Soy Sauce – Low Sodium, ,cups of Parboil Liquids (Strained) to cover the meat, Dark Soy sauce, Bay Leaves, Ginger, pieces Garlic, Star Anise, Cinnamon, and Green onions cut into 2 inch segments
¼ cup Cooking Wine, ¼ cup Soy Sauce – Low Sodium, 1.5 cups Parboil Liquids (Strained), 2 slices Ginger, 4-5 pieces Garlic, 2 pieces Bay Leaves, 2 pieces Star Anise, 1 stick Cinnamon stick, 2 stalks Green onions, ¼ cup Dark Soy Sauce
Simmer on Medium/Medium Low heat for around 1 hour and 15 minutes or until the meat is tender.
Garnish with green onions or chili oil.
1 stalk Green onions - Garnish, chili oil
Enjoy!