Ingredients (Serves 4–6)

• 2.5–3 lbs skin-on pork belly, cut into 2-inch cubes

• 2 tbsp oil (neutral, like avocado or vegetable)

• 8–10 slices fresh ginger

• 4 stalks green onions, cut into 3-inch segments

• ½ cup Shaoxing wine (or dry sherry)

• ¼ cup dark soy sauce

• ¼ cup light soy sauce

• 1 tbsp rock sugar (or brown sugar)

• 1 ½ cups hot water

• Optional: 2–3 whole star anise or a piece of cinnamon stick for added aroma

Preparation Steps

1. Blanch the Pork Belly (optional but traditional)

1. Bring a pot of water to a boil.

2. Add the pork belly cubes and blanch for 2–3 minutes to remove impurities.

3. Drain, rinse under cold water, and pat dry with paper towels.

2. Sear the Pork

1. Heat the Platinum Jumbo Gourmet Skillet over medium-high heat.

2. Add 2 tbsp of oil and sear the pork belly cubes skin-side down until golden brown. Flip and brown all sides.

3. Remove and set aside.

3. Layer Aromatics

1. In the same skillet, reduce heat to medium-low.

2. Add the ginger slices and green onion segments, sauté until fragrant.

3. Add the seared pork belly back on top, skin side down.

4. Add Sauces and Simmer

1. Pour in the Shaoxing wine, dark soy sauce, light soy sauce, sugar, and hot water (the liquid should just barely cover the pork).

2. Add star anise or cinnamon, if using.

5. Braise Under the Dome Cover

1. Cover the skillet with the Dome Cover.

2. Reduce heat to low and simmer for 1.5 to 2 hours, checking occasionally. The pork should become tender and the sauce should thicken into a glossy glaze.

3. If needed, remove the lid for the last 10–15 minutes to reduce the sauce further.