Red-Braised Pork Belly: My Favorite Chinese Comfort Food
The first time I saw hong shao rou, I thought it looked like candy. The pork belly was dark, glossy, almost sticky. Cubes of melt-in-your-mouth fat clinging to tender meat. The sauce was thick and sweet-savory, coating everything like a caramel glaze. I’d never had anything like it. Western pork dishes are usually roasted or …