Braised Chinese Pork Belly (Hong Shao Rou)

Method

1. 1
   Blanch the pork belly cubes in water for 10 minutes.
2. 2
   In a pot, heat oil and brown sugar together, stirring until it looks like caramel.
3. 3
   Add the cinnamon stick, bay leaves, star anise, and enough water to cover the pork into the pot.
4. 4
   Stir in the soy sauce, dark soy sauce, and Shao Xing wine (or substitute).
5. 5
   Add the optional fish sauce and oyster sauce.
6. 6
   Once the liquid reaches a boil, add the crushed garlic, green onions, and ginger (if using).
7. 7
   Cover the pot with a lid and cook on low heat for 1.5 hours.
8. 8
   Serve the tender pork belly over steamed white rice, topped with sliced scallions and drizzled with the extra braising sauce from the pot.