Hunan-style Braised Pork Belly

Ingredients

• Pork belly with skin
• Dry small chili peppers 🌶 (to taste)
• Ginger
• Light soy sauce
• Dark soy sauce
• Bay leaves
• Cinnamon stick
• Star anise
• Rock sugar
• Cooking wine
• Salt
• Rock sugar
• Cooking oil
• Boiling water

Steps

1. Wash the pork belly and boil it in cold water. Add 2-3 slices of ginger to remove odors. Bring to a boil, remove, and rinse with cold water to clean off white foam.
2. Cut the pork belly into 1.5cm x 1.5cm cubes.
3. Heat the pan with oil. Add rock sugar and stir over low heat until it caramelizes. Add the cubed pork belly and stir-fry over medium heat to color the meat.
4. Add the prepared ginger, star anise, cinnamon, light soy sauce, dark soy sauce, cooking wine, dried small chili peppers, and salt. Stir-fry over low heat for 1 minute, then add boiling water until it covers the meat.
5. Cover and boil over medium heat. Reduce to low heat and stew gradually for 30 minutes. During the stewing, stir the pot every 10 minutes to prevent sticking.
6. When about one-third of the soup remains, switch to medium heat to reduce the sauce, then serve.