Braised Pork Belly (Hong Shao Rou)

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1. 1Step 1: Cut pork belly into 2-3 cm chunks (about 1 inch). Put into a pot and fill with cold water. Bring to a boil over high heat.
2. 2Step 2: Once boiling, skim off the froth from the surface with a spoon.
3. 3Step 3: Drain the meat in a colander and rinse under running water.
4. 4Step 4: Put the pork into a clean pot (ideally a small one). Pour in Shaoxing rice wine and hot water (barely covering the meat). Add light soy sauce, dark soy sauce, ginger, star anise, and bay leaves.
5. 5Step 5: Bring to a full boil. Cover with a lid, then simmer over low heat for 1 to 1.5 hours until the meat is fork-tender (stir a few times during cooking).
6. 6Step 6: Uncover the pot, add sugar, and turn the heat to high. Let it boil fiercely (stir from time to time) until the broth reduces to just enough to cover the bottom of the pot.
7. 7Step 7: Serve immediately with plain steamed rice and vegetable dishes of your choice.
8. 8Step 8: Store cooked pork belly in the fridge for up to three days or in the freezer for 2 months.
9. 9Step 9: Reheat in a pot (defrost first if frozen) over low heat. Add a little water to help heat thoroughly.