This is a section of the Newsletter started in October 2016. Canada One Travel clients and staff are cordially invited to submit their favourite, tasted, loved recipes from all over the world. Please submit your recipe to Irene Ling by email iling@canada-one.com Include photo(s) if possible. We appreciate them!

If you try one of these recipes published here, please consider your own allergies and sensitivities to the listed ingredients.

Hong Shao Rou (Mandarin)

Red Braised Pork Belly

This recipe was submitted by Grace Liu of the Accounting Department of Canada One Travel. Grace originally came from Tianjin, China. Tianjin, formerly known in English as Tientsin, is located in northern coastal Mainland China. It is the fourth largest in China, after Shanghai, Beijing, and Guangzhou.

This is a simple, but yet delicious dish.

Ingredients:

1.5 pounds pork belly

2 tablespoons sugar

2 tablespoons dark soy sauce

1 tablespoon soy sauce

1/4 cup cooking wine

3 garlic cloves

2 whole star anise

2 scallions, cut into 2-inch pieces

Directions:

1. Put the entire pork roast in a stockpot with enough water to completely cover the meat. Turn down the heat to medium once the water starts boiling. Skim off the scum that forms on the surface of the boiling water until the water is clear. Drain and cut the pork into 2 inches cubes.
2. Whisk all the remaining ingredients together in a bowl to make the sauce.
3. Put the pork in a slow cooker. Pour the sauce over and cook on low for 4 to 6 hours.

Serves 2 as a main course, paired with rice

Photo Credit: Yi Reservation
https://yireservation.com/recipes/red-cooked-pork-h...