Red-braised pork belly, also known as Hóng-Shāo Pork Belly, is a renowned staple in many households. When talking about this dish, one cannot omit the name of Su Dongpo, a legendary figure who was not only a celebrated poet and calligrapher but also a culinary connoisseur. He is widely credited with creating this dish and even penned a verse about it: 慢著火，少著水，火候足時它自美 (Slow the fire, use less water; when the cooking time is sufficient, it will naturally be beautiful). The dish consists of cubed pork belly slow-cooked in a mixture of Shaoxing Wine, soy sauce, and aromatic spices. Although the seasoning is uncomplicated, the cooking time is crucial. Once cooked to perfection, the pork becomes irresistibly fragrant, sweet, and tender, melting in your mouth upon the first bite. It stands as one of the finest ways to prepare pork belly.