Hong Shao Rou (Red-Braised Pork Belly)

Step 1 of 7Blanch the pork belly

Put the pork cubes in a pot with cold water to cover, half the ginger and 1 tbsp of the shaoxing wine. Bring to the boil and simmer for 5 minutes, skimming the grey foam, then drain, rinse and pat every cube dry.