Braised Pork Belly (Hong Shao Rou)

Cut the 500g pork belly into thick strips, then into approximately 1-inch cubes.

Place the pork belly cubes and about 10g of sliced ginger into a cold wok with 600ml of water. Bring to a boil over high heat and blanch for 2-3 minutes, skimming off any foam that rises to the surface.

Remove the blanched pork belly from the wok and rinse it thoroughly under cold running water to remove any impurities.

Prepare the aromatics: slice the remaining 20g of ginger into thin pieces, smash and peel the 3 cloves of garlic, and set aside 1 piece of star anise and 30g of rock sugar.

Heat 2 tablespoons of cooking oil in the wok. Add the sliced ginger and smashed garlic, and sauté until they turn golden brown and fragrant. Remove the sautéed ginger and garlic from the wok, leaving the flavored oil behind.

Add the 30g of rock sugar to the remaining oil in the wok. Stir continuously over medium heat until the sugar melts and turns into a light brown caramel.

Add the rinsed pork belly to the caramel and stir-fry until it is evenly coated and slightly browned. Then, add the sautéed ginger, garlic, and star anise back into the wok and stir-fry for 1-2 minutes until some of the pork fat renders out.

Pour 600ml of water into the wok, ensuring it covers the pork belly. Add 2 tablespoons of light soy sauce. Bring the mixture to a boil, then reduce the heat to low, cover the wok with a lid, and simmer for 45-60 minutes until the pork is very tender.

Remove the lid, increase the heat to high, and continue to cook, stirring occasionally, until the sauce thickens to your desired consistency. The sauce should be rich and glossy.

Transfer the braised pork belly to a serving plate. Serve hot with white rice.