In America, comfort food usually means burgers, fries, chicken pot pies, but growing up in a Chinese household it was more like fried rice, stir-frys and red braised pork belly or "Hong Shao Rou".
I would beg my mom to make red braised pork belly on every occasion possible. I'd make up birthdays and holidays as an excuse for her to whip up a batch. Every time I went home from College, this was what I asked for. And even when I visit her now in Shanghai, she'll have a small pot of it waiting for me when I arrive.
I'm not sure what I salivate for more: the silky opulent fat that melts in your mouth or the tender, flavorful lean meat that soaks up all the sweet, savory anise flavor. Best enjoyed with a simple bowl of steamed rice or between a steamed bun, this pork belly can last up to 2 weeks in the fridge as the gelatin and fat helps preserve the meat. Always make sure to use a clean spoon every time you portion out servings, or make things easier on yourself and portion ahead of time.
You can also keep it frozen for up to a 1 - 1 1/2 months.
I found this recipe through Red Cook -- one of my favorite Chinese Recipe blogs. This recipe is very similar to my mothers as I've made just a few minor changes.