Chinese Braised Pork Belly

Instructions

1. Blanch the pork belly
   Place the pork belly in a large pot and cover with cold water. Bring to a boil over high heat and cook for 3-4 minutes to remove impurities. Drain and rinse the pork under cold water. Pat dry with paper towels.
2. Caramelize the sugar
   Heat the vegetable oil in a large clay pot or Dutch oven over medium heat. Add the rock sugar and stir until it melts and turns amber, about 2-3 minutes. Be careful not to burn it.
3. Sear the pork
   Add the pork belly to the caramelized sugar and stir to coat. Increase heat to medium-high and cook until the pork is lightly browned on all sides, about 5-7 minutes.
4. Add aromatics and liquids
   Pour in the Shaoxing wine and scrape up any bits stuck to the bottom of the pot. Add both soy sauces, chicken broth, cinnamon stick, star anise, garlic, ginger, green onions, and dried chili if using. Stir to combine.
5. Braise the pork
   Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 1 hour to 1 hour 15 minutes, stirring occasionally, until the pork is very tender and the sauce has thickened. Add a splash of water if the sauce reduces too much.
6. Reduce the sauce
   Remove the lid and increase heat to medium. Cook for another 10-15 minutes, stirring frequently, until the sauce has reduced and becomes glossy, coating the pork pieces.
7. Remove aromatics and serve
   Fish out and discard the cinnamon stick, star anise, ginger slices, and other whole spices. Transfer the pork belly to a serving dish. Spoon the sauce over the pork and garnish with fresh green onions if desired. Serve hot with steamed rice.