Braised Pork Belly With Green Papaya And Soy Liquor

Ingredients

• 1.5 lbs Pork belly, cut into 1-inch cubes
• 2 cups Green papaya, peeled and cubed
• 0.25 cup Light soy sauce
• 1 tablespoon Dark soy sauce
• 0.5 cup Shaoxing rice wine (Soy Liquor component)
• 1.5 ounces Rock sugar
• 2 whole Star anise
• 5 slices Fresh ginger, sliced
• 4 pieces Garlic cloves, smashed
• 2 cups Water or light chicken stock
• 2 stalks Green onions, chopped(optional)

Instructions

1. 1

   Blanch the pork belly cubes in boiling water for 3 minutes to remove impurities, then drain and set aside.

2. 2

   In a heavy-bottomed pot or wok, melt the rock sugar over medium heat until it turns into a light amber syrup.

3. 3

   Add the pork belly to the pot and stir-fry for 5 minutes until the fat begins to render and the meat is coated in caramel.

4. 4

   Stir in the ginger, garlic, and star anise, sautéing until fragrant.

5. 5

   Pour in the light soy sauce, dark soy sauce, and Shaoxing rice wine, stirring well to deglaze the pot.

6. 6

   Add the water and bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes.

7. 7

   Add the green papaya cubes to the pot and continue to simmer for another 25-30 minutes until the pork is fork-tender and the papaya is soft.

8. 8

   Increase heat slightly to reduce the sauce to a glossy glaze, garnish with green onions, and serve hot with steamed rice.