Dongpo Pork

Ingredients

• 900g skin-on pork belly, in one piece
• 4 scallions, cut into 5cm lengths
• 6 slices fresh ginger
• 1 cup Shaoxing wine
• 1/4 cup light soy sauce
• 2 tbsp dark soy sauce
• 50g rock sugar, crushed
• 2 star anise
• 1 tbsp vegetable oil
• Water, as needed

Before you cook

• Cut the pork belly into 5cm cubes.
• Cut the scallions into 5cm lengths.
• Slice the ginger.

Steps

1. Bring a pot of water to a boil and blanch the pork belly cubes for 3 minutes.
2. Drain the pork and rinse off any scum under cold water.
3. Heat the oil in a clean pot over medium-high heat.
4. Sear the pork cubes skin-side down until lightly golden, about 2 minutes, then remove from the pot.
5. Line the bottom of the pot with half the scallions and ginger.
6. Arrange the pork cubes skin-side down on top of the scallion and ginger bed.
7. Scatter the remaining scallions and ginger over the pork.
8. Pour in the Shaoxing wine, light soy sauce and dark soy sauce.
9. Add the rock sugar and star anise.
10. Add just enough water to bring the liquid level to the top of the pork.
11. Bring to a boil, then reduce the heat to the lowest simmer and cover.
12. Braise for 2 hours without stirring the pork.
13. Carefully transfer the pork cubes, skin-side up, to a heatproof bowl.
14. Strain the braising liquid and pour it back over the pork.
15. Steam the bowl over simmering water for 20 minutes to firm the shape.
16. Spoon the reduced sauce over each piece before serving with steamed rice.