Chinese Braised Pork Belly

• 500 grams of pork belly, cut into 1-inch cubes

• 2 tablespoons of vegetable oil

• 2 tablespoons of sugar

• 1/4 cup of light soy sauce

• 2 tablespoons of dark soy sauce

• 1/4 cup of Shaoxing wine (Chinese cooking wine)

• 1 cup of water

• 2-star anise

• 1 cinnamon stick

• 3 slices of ginger

• 3 cloves of garlic, smashed

• 2 green onions, cut into 2-inch pieces

• Salt to taste

Blanch the Pork Belly:

Start by blanching the pork belly cubes in boiling water for about 2-3 minutes to remove any impurities. Drain and set aside.

Caramelize the Sugar:

In a large pot or wok, heat the vegetable oil over medium heat. Add the sugar and stir continuously until it melts and turns a caramel colour.

Cook the Pork Belly:

Add the blanched pork belly to the pot and stir well to coat the pieces in the caramel. Cook for a few minutes until the pork belly starts to brown slightly.

Add Aromatics and Liquids:

Pour in the light soy sauce, dark soy sauce, and Shaoxing wine. Add the star anise, cinnamon stick, ginger slices, garlic, and green onions. Stir everything together.

Simmer:

Add the water to the pot, ensuring the pork belly is mostly submerged. Bring to a boil, then reduce the heat to low. Cover and let simmer for about 1 to 1.5 hours, or until the pork belly is tender and the sauce has thickened. Stir occasionally to prevent sticking.

Season and Serve:

Taste the sauce and add salt if needed. Remove the star anise, cinnamon stick, and ginger slices before serving. Serve the braised pork belly hot, ideally with steamed rice or noodles.