Ingredients

5 1-inch slices of ginger
2 star-anise
2 bay leaf
1.5 lb pork belly (around 600g)
22 g rock sugar (or one tbsp of regular sugar)
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 cup Shaoxing rice wine

Steps

Blanching the pork

1. Cut pork into inch cubes
2. Put pork into pot and pour in cold water
3. Boil on high heat for 3 minutes while skimming off froth from surface
4. Drain and rince meat in colander

Braising the pork

1. Put porkbelly cubes into a pot on high heat and begin to render the pork fat while browning the cubes
2. As you continue to brown the pork, toss in your rock sugar and ginger
3. Once pork is browned and coated with sugar, pour in both your soy sauces
4. Next, deglaze with your cup of Shaoxing rice wine, make sure there is nothing sticking to the bottom of the pot
5. Put in the rest of your aromatics (ginger, star-anise, bay leaf) and pour hot water until the meat is just barely covered
6. Bring liquid to a full boil then cover with lid and decrease the heat to low to let it simmer foor around 1.5 hours or until meat is fork tender

Reducing the broth

1. After you are done braising the pork, uncover the pot and bring to a full boil
2. Keep reducing the broth until it is thick enough that when you scrape your spatula on the bottom of the pot, you can see the bottom of the pot for a second or two