In this classic Shanghai braise, chunks of pork belly soak up sweetened soy fragrant with five-spice. (Olivia Wu likes to make her own blend with whole spices, but you can swap in a spoonful of ...

This is my version of a traditional Chinese braised pork dish called hong shao rou. It’s made with beef, and is a really warming stew-like dish. If you want, you can substitute skinless pork belly for ...