Braised Pork Belly

Ingredients

• 3 lbs pork belly, skin scored
• 2 cups chicken stock
• 1 cup soy sauce
• 1/2 cup rice wine
• 1/4 cup brown sugar
• 6 cloves garlic, smashed
• 3 inches fresh ginger, sliced
• 2 star anise
• 3 green onions
• 1 cinnamon stick
• 1 tbsp five-spice powder
• 2 tbsp vegetable oil

Instructions

1. Preheat your oven to 325°F (165°C).
2. Heat oil in a large Dutch oven over medium-high heat. Sear the pork belly on all sides until golden brown, about 3-4 minutes per side. Remove and set aside.
3. In the same pot, add garlic, ginger, and green onions. Sauté for 2 minutes until fragrant.
4. Add soy sauce, rice wine, brown sugar, chicken stock, star anise, cinnamon stick, and five-spice powder. Stir to combine and bring to a simmer.
5. Return the pork belly to the pot, skin-side up. The liquid should come about halfway up the sides of the meat.
6. Cover the pot and transfer to the oven. Braise for 2.5 to 3 hours, basting every 45 minutes, until the meat is fork-tender.
7. Remove the pork from the braising liquid and let it rest for 10 minutes.
8. Meanwhile, strain the braising liquid and reduce it in a saucepan over medium-high heat until it becomes a thick, glossy glaze, about 10-15 minutes.
9. Slice the pork belly into portions and brush with the reduced glaze.
10. Serve with steamed rice and blanched greens. Spoon extra glaze over the top.