Ingredients:
• 2 pound pork belly with skin ( you can also use pork shoulder steaks cut with the fat cap on)
• 1 tablespoon oil
• 1.5 tablespoons brown sugar
• 1.5 tablespoon white sugar
• 1/4 cup boiling water
• 1.5 to 2-inch piece ginger, sliced into large pieces
• 5–6 garlic cloves, smashed
• 2 dried chili peppers
• 1 cinnamon stick
• 3 whole star anise
• 2 bay leaves
• 4 scallions (3 cut into 2-inch segments and 1 chopped)
• 1/4 cup light soy sauce
• 1 tablespoon dark soy sauce
• 1/2 cup Shaoxing rice wine
• 3 cups chicken stock or water
Directions:
• Cut the pork belly into large squares, about 1.5 to 2 inches each.
• Drop them into boiling water for 3–5 minutes to remove any impurities, then remove and pat dry thoroughly with paper towels.
• Heat the oil in a deep skillet or wok over low heat, and add the sugar.
• Stir continuously until the sugar melts and turns a lovely reddish-brown caramel color.
• The exact moment it begins to smoke lightly and tiny dense bubbles surface, quickly pour in the ¼ cup of boiling water while stirring rapidly.
• It will hiss and sputter. This creates the liquid caramel base. Pour it into a small bowl and set aside
• In the same wok (no need to wash it), add the blanched pork chunks directly over medium heat.
• Stir-fry for about 3–4 minutes until the pork renders some of its internal fat and the edges turn lightly golden.
• Pour in half of your reserved caramel liquid and toss the pork quickly so every cube is stained a gorgeous golden-orange hue.
• Push the meat to the side of the wok and drop in the remaining aromatics: ginger slices, smashed garlic, scallion whites, star anise, cinnamon stick, bay leaves, and dried chilies.
• Fry them in the rendered pork fat for 1 minute until fragrant.
• Pour Shaoxing wine around the edges of the wok to deglaze.
• Pour in the remaining caramel liquid along with soy sauce, and enough hot water (or stock) to just cover the meat. Bring the entire mixture to a boil.
• Reduce heat to low, cover with a lid, and simmer for about 1 to 1.5 hours until the meat is fork-tender. Add more stock or water as needed.
• Remove the lid and reduce the sauce over medium heat for 10–15 minutes until it thickens into a glossy, rich glaze.
• Turn off the heat, discard the large spent spices (star anise, cinnamon, bay leaves).
• Top with the chopped scallions and serve with rice.
Tip: Instead of white and brown sugar you can just use 3 tablespoons of yellow rock sugar (冰糖).
If you do not like soy sauce, you can substitute it for 1 1/2- 2 teaspoon of salt. But add it in the end when you remove the lid and start reducing the sauce.
