Abalone Braised Pork with Red Braising Sauce

How to make it

1. Put pork belly in cold water. Add ginger slices, green onion sections, and Huadiao wine. Bring to boil and cook 5 minutes until meat turns white. Remove, rinse clean, and set aside.
2. Take abalones out of can. Set aside. Keep the red-braised abalone sauce in can.
3. Heat pan with little oil. Add rock sugar, stir on low heat until melted and turns caramel color. Add pork chunks. Fry until surface is golden and slightly charred. Remove and set aside.
4. In same pan, fry ginger slices and garlic until fragrant. Add the whole can of red-braised abalone sauce, remaining Huadiao wine, and dark soy sauce. Put pork back in. Stir well to coat evenly. Red-braised abalone sauce infused with scallop threads. The pork simmers to perfection: tender, fragrant, and bursting with multi-layered richness!
5. Pour in water until it covers the meat. Add star anise. Bring to boil on high heat. Then turn to low heat, cover, and simmer at least 1 hour until pork is soft and full of flavor.
6. Finally, place whole abalones on top. Cover and simmer 1 minute to warm through. Done!