Kingpin's Crispy Glazed Pork Belly

Ingredients

• 1 kg (2.2 lbs) Pork Belly, skin on
• 50g, sliced Fresh Ginger
• 6, smashed Garlic Cloves
• 4 Star Anise Pods
• 6-8, whole (adjust to heat preference) Dried Red Chilies
• 1 tsp Sichuan Peppercorns (optional for a 'numbing' kick)
• 1/2 cup Shaoxing Wine (or dry sherry)
• 1/2 cup Light Soy Sauce
• 2 tbsp Dark Soy Sauce
• 4 tbsp Rock Sugar (or brown sugar)
• 1 tbsp Black Rice Vinegar
• 2 tbsp Vegetable Oil
• Enough to cover pork (approx. 3-4 cups) Water
• For serving Jasmine Rice
• For garnish Blanched Bok Choy or Gai Lan
• 2, chopped, for garnish Scallions

Instructions

1. Cut the pork belly into 3-4 cm (1.5 inch) cubes. Place the pork in a large pot with enough cold water to cover. Bring to a boil and simmer for 10 minutes to blanch. Drain, rinse the pork, and clean the pot.
2. Heat vegetable oil in the clean pot over medium-high heat. Add the pork belly (skin side down first if possible) and sear until golden brown on all sides. Remove excess rendered fat if desired, leaving about 2-3 tbsp in the pot.
3. Add sliced ginger, smashed garlic, star anise, dried red chilies, and Sichuan peppercorns (if using) to the pot. Sauté for 2-3 minutes until fragrant.
4. Pour in the Shaoxing wine, light soy sauce, dark soy sauce, rock sugar, and black rice vinegar. Stir well. Add enough hot water to just cover the pork.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 - 2 hours, or until the pork is fork-tender. Stir occasionally.
6. Once tender, remove the lid and increase the heat to medium-high. Let the sauce reduce, stirring frequently, until it thickens into a glossy, dark glaze that coats the pork. This will take about 15-25 minutes. Be careful not to burn it.
7. Taste and adjust seasoning if needed. The glaze should be rich, savory, slightly sweet, and spicy.
8. Serve the Kingpin's Crispy Glazed Pork Belly immediately over steamed jasmine rice, garnished with blanched green vegetables and chopped scallions.