Back to 4 servings 2 pound skin-on boneless pork belly, in one slab, ideally even layers of fat and meat 3 whole scallions, cut in half lengthwise, plus extra to cover the pot bottom 8 slices fresh ginger, generous slices 1.5 cups Shaoxing wine 0.5 cup light soy sauce 1 tablespoon dark soy sauce, for color 4.5 ounces rock sugar, adjust for desired sweetness 2 tablespoons oyster sauce, optional 1 piece cassia bark, 3-inch, optional 0.5 teaspoon whole red Sichuan peppercorns, optional 0.25 teaspoon whole fennel seeds, optional
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1 Step 1: Drop the entire slab of pork belly into boiling water for 1 minute. Drain it, rinse away any foam or scum, and trim the slab so it's a uniform thickness. Cut it into squares about 2 to 3 inches wide.2 Step 2: Spread the scallions across the bottom of a heavy clay pot or a lidded 4-quart pot, building a thick, even bed. Lay the ginger slices on top, spaced apart.3 Step 3: Set the pork squares skin-side down over the scallions and ginger. If using, wrap the cassia, Sichuan peppercorns, and fennel in cheesecloth and nestle the bundle among the pork. Pour in the Shaoxing wine, light soy sauce, dark soy sauce, and oyster sauce (if using), and add the rock sugar, until the liquid reaches halfway up the meat. Add no water or stock.4 Step 4: Put the lid on and bring the pot to a boil over medium-high heat. Then drop the heat to the lowest setting so the liquid barely bubbles. Leave it unstirred.5 Step 5: Let the pork simmer very gently for 90 minutes, then test it. Braised pork belly is safe once its internal temperature reaches at least 145°F (63°C), and for this dish it should go well past that: it's ready when a chopstick pierces the skin with no resistance and the fat appears translucent and soft. If it's not there yet, simmer 30 minutes more and test again.6 Step 6: Turn the pieces skin-side up, replace the lid, and keep simmering over the lowest heat for another 90 minutes. Alternatively, put the pork on a heatproof plate, spoon a little of the braising liquid over it, and steam it for the same length of time.7 Step 7: Remove the lid, raise the heat to medium-high, and boil down the sauce for roughly 20 minutes. It's finished when the bubbles turn thick and foamy and the sauce clings to the pork in a glossy, deep chestnut-brown coat.8 Step 8: Skim the surface fat off the sauce, strain it, and spoon it over the pork. Serve immediately alongside plain rice.getsaucepan.com/r/9839e7d7-24be-5964-b6ca-1ce56bb13234
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