Ingredients
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600 g (1.3 lb) pork belly, cut into 2–3 cm chunks (about 1 inch)
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250 mL (1 cup) Shaoxing wine
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2 tablespoons light soy sauce
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1 tablespoon dark soy sauce
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5 slices fresh ginger
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2 star anise
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2 bay leaves
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20 g (1 tablespoon) raw sugar
01
Preparing the pork
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Place pork belly chunks in a pot and fill with cold water.
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Bring to a boil over high heat. As the water boils, skim froth from the surface with a spoon.
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Drain the pork in a strainer and rinse under running water.
02
Braising the pork
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Transfer the pork to a clean pot
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Add Shaoxing wine and enough hot water to barely cover the pork.
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Mix in the light soy sauce, dark soy sauce, ginger slices, star anise, and bay leaves.
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Bring to a boil, then cover and simmer on low heat for 1 – 1.5 hours, stirring occasionally, until the meat is fork-tender.
03
The broth
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Uncover the pot, add sugar, and turn the heat to high.
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Boil the broth fiercely, stirring occasionally, until it reduces to a thick glaze coating the bottom of the pot.
04
Serve
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Serve immediately with any sides such as rice or steamed vegetables
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good to refrigerate for a few days or freeze for several weeks, reheat over low heat
