Red Braised Pork Belly

Ingredients

• Pork belly, 1.5 lbs (700g), cut into 1.5-inch cubes
• Rock sugar, 2 tbsp
• Shaoxing wine, 3 tbsp
• Light soy sauce, 3 tbsp
• Dark soy sauce, 1 tbsp
• Ginger, 4-5 slices
• Scallions, 3 stalks (tied in a knot)
• Star anise, 2 pieces
• Cinnamon stick, 1 small piece
• Dried red chilies, 2 (optional)
• Water, enough to cover the pork

Steps

1. Bring a pot of water to boil. Add pork belly and blanch for 3 minutes to remove impurities. Drain and rinse with cold water. Pat dry with paper towels.
2. Heat a wok or Dutch oven over medium heat. Add the pork belly pieces (without oil) and sear until golden brown on all sides, about 5-6 minutes. The fat will render out. Remove pork and set aside.
3. Pour out most of the rendered fat, leaving about 2 tablespoons in the wok. Add rock sugar and cook over low heat, stirring constantly until it melts and turns amber caramel color.
4. Immediately add the seared pork back to the wok. Toss quickly to coat each piece with the caramel.
5. Add Shaoxing wine, light soy sauce, and dark soy sauce. Stir well.
6. Add ginger slices, scallion knot, star anise, cinnamon stick, and dried chilies (if using).
7. Pour in enough hot water to just cover the pork. Bring to a boil, then reduce heat to low.
8. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until the pork is fork-tender and the sauce has reduced to a glossy, thick consistency.
9. Remove the aromatics (ginger, scallion, star anise, cinnamon). Taste and adjust seasoning if needed.
10. Serve hot with steamed white rice. The pork should be meltingly soft with a rich, glossy sauce.