Dongpo Pork

Step 1

Pat the pork belly dry with paper towels, rubbing firmly across the skin to remove all surface moisture so it will brown properly.

Step 2

Cut the pork belly against the grain into 2-inch-tall rectangular blocks, keeping the skin intact on each piece.

Step 3

Heat 2 tablespoons oil in a large heavy pot or Dutch oven over medium-high heat until it shimmers and slides quickly when you tilt the pot, about 90 seconds.

Step 4

Working in batches so the pot is not crowded, carefully place pork pieces skin-side down in the hot oil and cook for 8–10 minutes until the skin turns deep golden brown.

Step 5

Flip each pork piece and cook the other side for 3 minutes until light golden, then transfer all browned pork to a clean plate.

Step 6

Pour off all but 1 tablespoon of oil from the pot; add the rock sugar and stir constantly over medium heat until the sugar dissolves and turns amber the color of weak tea, about 3 minutes.

Step 7

Return the pork pieces to the pot skin-side up; pour in the soy sauce, Shaoxing wine, and stock until the liquid comes halfway up the sides of the meat.

Step 8

Add the ginger slices, scallion pieces, star anise, dried chiles, and cinnamon stick, scattering them around the pork.

Step 9

Bring the braising liquid to a boil over high heat, watching for large bubbles breaking the surface, about 2 minutes.

Step 10

Reduce heat to low, cover the pot with the lid slightly ajar (leaving a 1-inch gap so steam escapes slowly), and braise for 90 minutes.

Step 11

After 90 minutes, check that the pork is fork-tender; if the meat resists when you press a fork into it, braise for another 15–20 minutes and check again.

Step 12

Transfer pork pieces skin-side up to a serving plate and loosely tent with foil to keep warm.

Step 13

Strain the braising liquid through a fine-mesh strainer into a small saucepan, pressing on the solids; discard the solids.

Step 14

Bring the strained liquid to a simmer over medium heat and cook for 15 minutes, stirring once every minute, until it reduces to about 0.75 cup and coats a spoon thickly.

Step 15

Pour the glossy sauce over the pork pieces and serve immediately while hot.