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Export 9 ingredients for grocery delivery
Step 1
Blanch the pork belly. In a pot of boiling water, gently drop the pork belly cubes in. Blanch for 3-4 minutes until the scum rises to the top. This ensures that the impurities won’t be in our final sauce.
Step 2
Rinse your pork chunks for any impurities. Drain and tab excess moisture with a tea towel.
Step 3
Heat a heavy duty pot (like a dutch oven or large cast iron with a lid) on medium high heat.
Step 4
Drizzle in the oil and add the pork.
Step 5
Sear the pork on all sides and add the sugar and soy sauce in.
Step 6
Once the sugar has caramelized and coated the pork, deglaze the pot with Shaoxing wine and water.
Step 7
Add the ginger, citrus peel, and star anise.
Step 8
Cover and lower the heat to low. Simmer for 1 hour until the pork is tender. Supplement with more water if the sauce seems too thick / might burn. Alternatively, you can cook this in an instant pot or pressure cooker with 300mL of water for 20 minutes on high pressure.
Step 9
Serve on top of rice. Drizzle the glaze on the rice first and plate a generous mountain of pork belly! Garnish with scallions and enjoy!!