Shanghai Braised Pork Belly

Instructions

1. Blanch the pork
   Place the pork belly cubes in a large pot of cold water with 1 tablespoon of oil. Bring to a boil and simmer for 3-4 minutes to remove impurities. Drain and rinse the pork under cold water.
2. Caramelize the sugar
   Heat 2 tablespoons of oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the rock sugar and stir until it melts and turns amber in color, about 2-3 minutes.
3. Sear the pork
   Add the blanched pork belly to the caramelized sugar. Stir to coat the pork evenly with the caramel. Cook for 5-7 minutes until the pork is lightly browned on all sides.
4. Add aromatics and liquids
   Add the Shaoxing wine, light soy sauce, dark soy sauce, chicken stock, ginger, garlic, star anise, cinnamon stick, and bay leaves to the pot. Bring to a boil, then reduce heat to low.
5. Slow braise
   Cover and simmer on low heat for about 1 hour and 15 minutes, stirring occasionally. The pork should become very tender and the sauce should reduce and thicken. If the sauce reduces too quickly, add a little more water.
6. Reduce the sauce
   Remove the lid and increase heat to medium-high. Cook for another 10-15 minutes, stirring frequently until the sauce becomes thick and glossy, coating the pork pieces with a rich, caramelized glaze.
7. Finish and serve
   Remove the whole spices (star anise, cinnamon, bay leaves). Garnish with chopped scallions and serve hot with steamed rice and stir-fried greens.