This sweet and sticky hongshao rue or red braised pork belly is a delicious centrepiece to your next Chinese meal. Serve with rice or slipped inside steamed Chinese buns.
Really delicious - it works perfectly well in a low oven (gas mk 2) for 2hrs. The second time I cooked it, I finished it on the hob reducing the sauce a little. (Later edit) I recently discovered that this dish was a favourite of the last Emperor - when I saw it cooked, rock sugar was used, the soy was half light and half dark and the sauce reduced to a thick glaze. - 18 Oct 2014