Back to 4 servings 1.5 pounds skin-on pork belly, cut into 1-inch cubes 2 tablespoons neutral oil, such as canola or vegetable 3 tablespoons rock sugar, or granulated sugar, for caramelizing 0.33 cup Shaoxing wine, or dry sherry 2 tablespoons light soy sauce 1 tablespoon dark soy sauce, for color 2.5 cups water, more as needed 1 thumb-size piece fresh ginger, peeled and sliced into 4 coins 2 star anise 2 bay leaves 3 scallions, cut into 2-inch segments, plus chopped scallions for serving cooked white rice, for serving
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1 Step 1: Put the pork belly in a pot, add enough cold water to submerge it, and set over high heat. Once the water boils, keep it going for 3 minutes to draw out scum and impurities. Pour off the water, rinse the meat under the tap, and blot it dry with paper towels.2 Step 2: Pour the oil into a wok or heavy pot with a lid and set it over low heat. Drop in the rock sugar and let it dissolve on its own, giving the pan an occasional gentle swirl rather than stirring, until the liquid turns a pale amber caramel.3 Step 3: Raise the heat to medium, add the pork to the caramel, and toss so every piece is coated. Cook about 5 minutes, turning, until all sides take on light color.4 Step 4: Splash in the Shaoxing wine and scrape the bottom of the pot to loosen any browned bits. Add the light and dark soy sauces, ginger, star anise, bay leaves, and scallion pieces, then pour in water until it reaches roughly three-quarters of the way up the sides of the pork.5 Step 5: Bring the pot to a boil over high heat, then set the lid slightly askew and drop the heat to its lowest setting. Simmer for 1 to 1 1/2 hours, stirring now and then and topping up with hot water if the liquid runs low. The pork is done when its internal temperature reaches at least 145°F (63°C) and a chopstick pierces the meat with almost no resistance; belly braised to tenderness will typically read well above that, with fat that is soft and translucent and meat that yields at a touch.6 Step 6: Take off the lid and fish out the scallion pieces if they have gone limp. Boil vigorously over high heat for 5 to 10 minutes, stirring gently, until the sauce thickens to a shiny glaze that coats the pork. Remove from the heat, spoon over hot rice, and sprinkle with chopped scallions.getsaucepan.com/r/6ff2551c-c1c1-513c-af5c-7d3d86500bed
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