As we still had a lot of pork belly in the freezer, I decided to make Chinese braised pork belly again with a few additions recommended by my dad.
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I had not made this in quite some time and I was craving it. This time there was some adjustments to the recipe and I think some improvement to the flavor.
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I was still craving chinese food and one of my favorite dishes that I miss quite a lot is hong shao rou or dong po rou, which is basically braised pork belly cooked in a sweet dark sauce. So I decided to give it a try for the first time and it actually came out quite well.
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