Instructions
- 1
Cut pork belly into 3–4cm cubes. Blanch in boiling water with ginger and scallion for 5 minutes. Drain and pat dry.
- 2
In a dry wok, cook rock sugar over medium heat until it melts into amber caramel. Watch closely — do not burn.
- 3
Add pork belly cubes and toss to coat in caramel. Let sear 1 minute.
- 4
Add rice wine and let it sizzle. Add both soy sauces, star anise, cinnamon, remaining ginger and scallion.
- 5
Pour in water just to cover the pork. Bring to a boil, then reduce to a very low simmer. Cover and braise 1.5 hours.
- 6
Uncover. Increase heat to medium-high. Reduce sauce, stirring occasionally, until thick and glossy — about 15 minutes.
- 7
Serve over steamed rice. The pork should be fall-apart tender with a lacquered finish.
Mr. Lin’s Kitchen's top picks
Some links may support the author.
Chef pick
CAROTE 19pcs Pots and Pans Set, Nonstick Cookware Set Detachable Handle, Induction Kitchen Cookware Sets Non Stick with Removable Handle, RV Cookware Set, Oven Safe
Amazon
Chef pickPour Over Coffee Maker 27 OZ, 8 Cup Borosilicate Glass Drip Coffee Maker with Reusable Stainless Steel Filter and Cork Grip for Home Café 800 ML
Amazon
PromoWealthfront
Wealthfront
PromoUber Eats $5 off first order!
Ubereats