Red-Braised Pork Belly (Hongshao Rou)

Scoop out 2 teaspoons of liquid from the jar of red fermented tofu. Set aside.

Wash the Leek (1) and thinly slice the white and green parts only. Reserve the top for making stocks.

Peel and thinly slice the Fresh Ginger (1 in) and Garlic (3 cloves) .

Combine the leek, garlic, ginger and Dried Chili Peppers (2) in a bowl.

Cut the Skin-On Pork Belly (1 lb) into 3/4-inch pieces.

Heat a wok or cast iron pan over medium high heat and sear the pork belly for 5 minutes, making sure to evenly brown on each side. When nice and brown and plenty of fat has rendered, remove the pork and set aside. Drain fat from pan.

Add Canola Oil (1 Tbsp) to the wok, swirling to coat bottom and sides. Add chiles, ginger, garlic, and leek and cook, tossing constantly, until fragrant, about 30 seconds.

Add reserved pork and cook, tossing often, for 3 minutes.

Add Rock Candy (1 piece) , Dark Soy Sauce (1 tsp) , Red Fermented Tofu (3 Tbsp) , and Red Fermented Tofu Liquid. Cook, tossing, until ingredients are browned, about 6 minutes.

Add the A&W Soda (12 fl oz) , Water (1 cup) , Bay Leaves (2) , and the pods of Star Anise (2) . Bring to a boil. Reduce heat to medium low, cover, and simmer until pork is tender, about 40–50 minutes.

Uncover, increase heat to high, and cook, stirring, until liquid reduces to 2 tbsp., about 15 minutes.

Serve with White Rice (to taste) and enjoy!