Ingredients (Serves 4–6)
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2.5–3 lbs skin-on pork belly, cut into 2-inch cubes
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2 tbsp oil (neutral, like avocado or vegetable)
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8–10 slices fresh ginger
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4 stalks green onions, cut into 3-inch segments
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½ cup Shaoxing wine (or dry sherry)
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¼ cup dark soy sauce
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¼ cup light soy sauce
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1 tbsp rock sugar (or brown sugar)
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1 ½ cups hot water
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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)
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Bring a pot of water to a boil.
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Add the pork belly cubes and blanch for 2–3 minutes to remove impurities.
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Drain, rinse under cold water, and pat dry with paper towels.
2. Sear the Pork
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Heat the Platinum Jumbo Gourmet Skillet over medium-high heat.
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Add 2 tbsp of oil and sear the pork belly cubes skin-side down until golden brown. Flip and brown all sides.
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Remove and set aside.
3. Layer Aromatics
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In the same skillet, reduce heat to medium-low.
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Add the ginger slices and green onion segments, sauté until fragrant.
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Add the seared pork belly back on top, skin side down.
4. Add Sauces and Simmer
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Pour in the Shaoxing wine, dark soy sauce, light soy sauce, sugar, and hot water (the liquid should just barely cover the pork).
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Add star anise or cinnamon, if using.
5. Braise Under the Dome Cover
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Cover the skillet with the Dome Cover.
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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.
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If needed, remove the lid for the last 10–15 minutes to reduce the sauce further.