Dongpo Braised Pork Belly

Ingredients

• 500 g Pork belly (skin-on, cut into 5cm squares)
• 150 ml Shaoxing wine
• 3 tbsp Light soy sauce
• 1 tbsp Dark soy sauce
• 40 g Rock sugar (or brown sugar)
• 6 slices Ginger (thick slices)
• 3 stalks Scallions
• 2 whole Star anise(optional)
• 250 ml Chicken stock(optional)

Instructions

1. 1

   Blanch the pork belly squares in boiling water for 5 minutes, then remove, rinse, and pat dry. Score the skin lightly in a crosshatch pattern.

2. 2

   In a heavy pot or Dutch oven, lay scallion stalks and half the ginger on the bottom. Place pork belly squares skin-side down on top and add star anise.

3. 3

   Add Shaoxing wine, both soy sauces, rock sugar, remaining ginger, and just enough stock (or water) to nearly cover the pork.

4. 4

   Bring to a boil, then reduce heat to the lowest setting, cover, and simmer gently for 90 minutes, turning the pork halfway through.

5. 5

   Remove the lid, raise heat slightly, and simmer uncovered for another 45-60 minutes, basting often, until the sauce is glossy, syrupy, and reduced.

6. 6

   Serve each portion skin-side up with a drizzle of reduced braising sauce over steamed rice.