Chinese Red Braised Pork Belly

Instructions

1. Blanch the pork
   Place pork belly pieces in a large pot and cover with cold water. Bring to a boil over high heat. Once boiling, cook for 2-3 minutes to remove impurities. Drain and rinse the pork under cold water.
2. Caramelize the sugar
   In a large Dutch oven or heavy pot, heat the vegetable oil over medium heat. Add the rock sugar or granulated sugar and stir continuously until it melts and turns amber-colored, about 2-3 minutes.
3. Sear the pork belly
   Add the pork belly pieces to the caramelized sugar and turn the heat to medium-high. Sear the pork on all sides until lightly browned and coated in the caramel, about 5-7 minutes.
4. Add aromatics and liquids
   Pour in the Shaoxing wine and scrape up any browned bits from the bottom of the pot. Add the light soy sauce, dark soy sauce, chicken stock, ginger, garlic, star anise, cinnamon stick, bay leaves, and Sichuan peppercorns (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, until the pork is very tender but not falling apart. Stir occasionally to ensure even cooking.
6. Reduce the sauce
   Once the pork is tender, uncover the pot, increase heat to medium, and add the scallions. Cook for another 10-15 minutes, stirring occasionally, until the sauce has reduced and thickened to a glossy consistency that coats the pork.
7. Rest and serve
   Remove from heat and allow to rest for 10 minutes. The sauce will continue to thicken slightly. Skim off excess fat from the surface if desired. Serve hot with steamed rice and vegetables.