Shanghai Braised Pork Belly

Ingredients

Pork belly

2 pounds, cut into 1-inch thick pieces

Water

2 cups

Star anise

2 pieces

Fresh ginger

1 thumb-sized piece, sliced

Sugar

1/3 cup

Shaoxing wine

1/2 cup

Light soy sauce

1/4 cup

Dark soy sauce

2 tablespoons

Instructions

1. Begin by cutting the pork belly into 1-inch thick pieces to ensure even cooking.
2. In a large pot or Dutch oven, heat over medium heat and add the sugar. Stir constantly until the sugar melts and turns a deep caramel color, being careful not to burn it.
3. Once the sugar is caramelized, add the pork belly pieces to the pot, searing them until they are browned on all sides. This step allows the meat to absorb the sweet caramel flavor.
4. Add the sliced ginger, star anise, dark soy sauce, light soy sauce, Shaoxing wine, and water to the pot. Ensure the pork is well-coated in the mixture.
5. Cover the pot and reduce the heat to low. Allow the pork to simmer gently for about 2 hours, or until the meat is tender and the sauce has thickened beautifully.
6. Once cooked, remove from heat and let it rest for a few minutes. Serve the braised pork belly with hot steamed rice, spooning the rich sauce over the top.