Dongpo Pork

Ingredients

Pork belly

1.5 pounds, skin on

Water

enough to cover the pork

Star anise

2 pieces

Fresh ginger

1 thumb-sized piece, sliced

Scallions

2, cut into large pieces

Granulated sugar

1/4 cup

Dark soy sauce

1/2 cup

Light soy sauce

1/4 cup

Shaoxing cooking wine

1/4 cup

Instructions

1. Begin by blanching the pork belly in boiling water for about 5 minutes to remove impurities. Remove, rinse under cold water, and set aside.
2. In a large pot or Dutch oven, heat a small amount of water over medium heat and add the granulated sugar. Stir until the sugar melts and caramelizes to a deep amber color.
3. Carefully add the blanched pork belly to the pot, turning it gently to coat the meat completely in the caramelized sugar.
4. Pour in the Shaoxing cooking wine, followed by the light and dark soy sauces. Add the scallions, ginger slices, star anise, and enough water to cover the pork belly.
5. Bring the pot to a vigorous boil, then reduce the heat to a low simmer. Cover with a lid and let it cook gently for about 3 hours, turning the pork occasionally to ensure even cooking.
6. Check the liquid level periodically, adding more water if necessary to maintain coverage of the pork.
7. The dish is ready when the pork is incredibly tender and the sauce has reduced to a thick, rich consistency. Taste and adjust seasoning if needed.
8. Serve the Dongpo Pork hot, drizzled with the sauce, alongside steamed rice or fluffy bao buns.