Red-Braised Pork Belly

Instructions

1. Prepare the pork
   Bring a large pot of water to a boil. Add the pork belly and simmer for 5 minutes to remove impurities. Drain and rinse the pork under cold water. Pat dry with paper towels and cut into 1.5-inch cubes if not already done.
2. Caramelize the sugar
   Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the sugar and stir constantly until it melts and turns amber, about 2-3 minutes.
3. Sear the pork
   Add the pork cubes to the caramelized sugar. Stir to coat the pork evenly and cook until the edges are browned and caramelized, about 5-7 minutes. Be careful as the hot sugar may splatter.
4. Add the liquids and aromatics
   Pour in the Shaoxing wine and scrape up any browned bits from the bottom of the pot. Add both soy sauces, chicken stock, ginger, garlic, star anise, cinnamon, bay leaves, and Sichuan peppercorns if using. Bring to a boil.
5. Simmer the pork
   Reduce heat to low, cover, and simmer for about 1 hour, stirring occasionally, until the pork is very tender but not falling apart. The meat should yield easily when pierced with a fork.
6. Reduce the sauce
   Remove the lid and increase heat to medium-high. Allow the sauce to reduce and thicken until it coats the back of a spoon, about 10-15 minutes. Stir occasionally to prevent sticking and ensure even glazing of the meat.
7. Rest and serve
   Remove from heat and let the dish rest for 10 minutes. The sauce will thicken further as it cools. Remove the whole spices if desired. Transfer to a serving dish, garnish with chopped scallions, and serve hot with steamed rice.