Braised Pork Belly

Instructions

1. Prepare the pork belly
   Place the pork belly in a large pot of cold water and bring to a boil. Simmer for 5 minutes to remove impurities. Drain and rinse the pork belly under cold water. Pat dry with paper towels.
2. Caramelize the sugar
   Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add sugar and stir constantly until it melts and turns amber, about 3-4 minutes. Be careful not to burn it.
3. Sear the pork belly
   Add the pork belly pieces to the caramelized sugar, skin-side down first. Sear each side until golden brown, about 2 minutes per side. This helps to lock in flavor and render some fat.
4. Add aromatics and liquids
   Add garlic, ginger, star anise, and cinnamon stick to the pot. Pour in both soy sauces, Shaoxing wine, and chicken stock. The liquid should come about halfway up the pork pieces. Bring to a simmer.
5. Braise the pork
   Reduce heat to low, cover the pot with a tight-fitting lid, and simmer gently for 2 hours. Check occasionally to make sure the liquid hasn't reduced too much. The pork should be very tender when pierced with a knife.
6. Reduce the sauce
   Remove the lid and increase heat to medium. Allow the sauce to reduce and thicken for about 15-20 minutes, occasionally spooning the sauce over the pork belly pieces. The sauce should coat the back of a spoon when done.
7. Finish and serve
   Turn off the heat and drizzle sesame oil over the pork. Let rest for 10 minutes. Carefully transfer the pork belly to a serving plate, spoon the sauce over the top, and garnish with chopped green onions. Serve with steamed rice and vegetables.