Homestyle Braised Pork Belly

Steps

1. 1

   Wash the pork belly and cut into 2-3 cm cubes. Place in a pot with cold water, add a little cooking wine and ginger slices. Bring to a boil, skim off the foam, then remove and drain the meat for later use.

2. 2

   Pour a little cooking oil into the wok, add the rock sugar, and stir constantly over low heat until the sugar melts and turns a deep amber color with small bubbles (forming the caramel base).

3. 3

   Quickly add the drained pork belly cubes and turn the heat to medium. Stir-fry rapidly to ensure every piece is evenly coated with the caramel color, until the meat is slightly charred and some fat has rendered out.

4. 4

   Add the ginger slices, scallion sections, star anise, and cinnamon stick. Stir-fry until fragrant.

5. 5

   Pour the cooking wine, light soy sauce, and dark soy sauce along the edge of the wok. Stir-fry evenly to further color the meat.

6. 6

   Pour in enough hot water to cover the meat cubes. Bring to a boil over high heat, then turn to low heat, cover with a lid, and simmer for 45-60 minutes until the meat is soft and tender.

   Start 45-minute timer
7. 7

   Finally, remove the lid and turn to high heat to reduce the sauce. Stir constantly to prevent burning until the sauce is thick, glossy, and tightly coats the meat. Serve immediately.