Dongpo Pork Belly

Ingredients

• 600 g Pork belly (skin-on, cut into 5cm squares)
• 200 ml Shaoxing wine
• 60 ml Light soy sauce
• 15 ml Dark soy sauce
• 40 g Rock sugar
• 40 g Ginger (sliced)
• 2 stalks Scallions (cut into sections)
• 1 piece Star anise(optional)
• 150 ml Chicken stock(optional)
• 200 g Bok choy (for serving)(optional)

Instructions

1. 1

   Blanch the pork belly squares in boiling water for 5 minutes to remove impurities, then drain and pat dry. Score the skin lightly in a crosshatch pattern (about 10 minutes).

2. 2

   In a dry pot, sear the pork belly pieces skin-side down over medium heat until golden, 5-8 minutes, rendering some fat. Remove and set aside.

3. 3

   In a clay pot or heavy Dutch oven, layer the scallions and ginger on the bottom. Arrange the pork belly squares skin-side up, packed snugly.

4. 4

   Add the Shaoxing wine, light soy sauce, dark soy sauce, rock sugar, star anise, and enough chicken stock (or water) to come just to the top of the pork but not cover it.

5. 5

   Bring to a boil, then reduce heat to the lowest setting, cover, and simmer gently for 90 minutes, adding a splash of hot water if the liquid drops too low.

6. 6

   Carefully flip each pork square so the skin faces down, cover, and simmer another 45-60 minutes until the meat is gelatinously tender.

7. 7

   Meanwhile, blanch the bok choy for 2 minutes and drain.

8. 8

   Uncover the pork, increase heat to medium-high, and reduce the braising liquid for about 10 minutes until glossy and syrupy, spooning it over the pork.

9. 9

   Serve each pork square skin-side up on a bed of bok choy, glazed generously with the reduced sauce.