Shanghai Soy Braised Pork

Step 1

Cut the pork belly into 2-inch cubes by laying it flat, slicing it lengthwise into 2-inch-wide strips, then cutting straight down across those strips into 2-inch chunks.

Step 2

Peel the ginger by scraping with the edge of a spoon, then cut it lengthwise into thin slices about the thickness of a coin — you should have roughly 8–10 slices.

Step 3

Smash each garlic clove by placing it on the cutting board, laying the flat side of a large knife blade on top, and pressing down firmly with the heel of your hand until the clove cracks.

Step 4

Cut the scallion green tops (the dark green parts) diagonally into 1-inch lengths, starting at the top and cutting at a 45-degree angle as if slicing a pencil.

Step 5

Place the pork cubes in a large pot and cover them with cold water, then bring to a boil over high heat — you'll see large, rolling bubbles breaking the surface.

Step 6

Pour the pork into a colander to drain, rinse the pieces under cold running water until the water runs mostly clear, then return the clean pork to the pot.

Step 7

Add the ginger slices, smashed garlic cloves, soy sauce, brown sugar, and rice vinegar to the pot with the pork, then pour in 1.5 cups of fresh water.

Step 8

Bring the pot to a boil over high heat — you'll see large bubbles breaking the surface — then immediately turn the heat down to medium-low so only small bubbles gently rise.

Step 9

Cover the pot with a lid and simmer for 1 hour and 15 minutes, stirring once every 20 minutes to ensure even cooking, until the pork is fork-tender and easily pierces when prodded.

Step 10

Remove the pot from heat and let it sit, uncovered, for 3 minutes so the surface stops bubbling and the sauce cools slightly.

Step 11

Scatter the scallion pieces over the top of the pork in the pot, distributing them evenly across the surface.