Red-Braised Pork Belly (Dongpo Pork)

Ingredients

• 1Pork belly (skin-on, 1kg)
• 2Shaoxing rice wine (150ml)
• 3Dark soy sauce (3 tbsp)
• 4Light soy sauce (2 tbsp)
• 5Rock sugar (50g)
• 6Fresh ginger (4 slices)
• 7Spring onions (3, tied)
• 8Star anise (2)
• 9Cinnamon stick (1)
• 10Water (enough to submerge)

Instructions

1. 1Blanch pork belly in boiling water for 5 minutes; drain and pat dry.
2. 2Sear pork skin-side down in hot oil until golden.
3. 3Transfer to a clay pot or heavy casserole.
4. 4Add Shaoxing wine, both soy sauces, rock sugar, ginger, spring onions, star anise, and cinnamon.
5. 5Add water to just cover.
6. 6Bring to a boil, then reduce to a very low simmer.
7. 7Cover and braise for 2–2.5 hours, turning occasionally, until pork is meltingly tender.
8. 8Remove lid, increase heat to reduce and thicken the sauce.
9. 9Serve hot with steamed rice and seasonal greens.