Pork Belly Stew

Instructions

1. Prepare the pork belly
   Bring a large pot of water to a boil. Add pork belly pieces and boil 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 brown sugar and stir continuously until it melts and starts to caramelize, about 2-3 minutes. Be careful not to burn it.
3. Sear the pork
   Add the pork belly pieces to the caramelized sugar and sear on all sides until golden brown, about 5-7 minutes. Work in batches if necessary to avoid overcrowding the pot.
4. Add aromatics
   Add minced garlic, sliced ginger, star anise pods, and cinnamon stick to the pot. Stir and cook for 1 minute until fragrant.
5. Braise the pork
   Pour in soy sauce, dark soy sauce, Shaoxing wine, and chicken broth. The liquid should cover about 2/3 of the pork. Add chopped green onions, stir everything together, and bring to a boil. Once boiling, reduce heat to very low, cover, and simmer for 2 hours or until the pork is very tender.
6. Reduce the sauce
   Remove the lid and increase heat to medium. Let the sauce reduce and thicken for about 15-20 minutes, occasionally spooning the sauce over the pork belly. The sauce should coat the back of a spoon when done.
7. Finish and serve
   Stir in the sesame oil. Taste and adjust seasoning if needed. Garnish with additional chopped green onions. Serve hot with steamed rice or noodles.