Shanghai Xun Yu Cold Fish

Step 1

Pat the pork belly dry with paper towels on all sides, then place it skin-side up on a cutting board.

Step 2

Slice the ginger into coins about 1/4-inch thick by laying it flat on the cutting board and slicing straight down perpendicular to the board.

Step 3

Cut each scallion into 3-inch lengths by making crosswise cuts straight down through the white and light green parts.

Step 4

Fill a large pot or Dutch oven with water until it reaches 2 inches below the rim, then place it over high heat until the surface is actively boiling with rolling bubbles, about 8 minutes.

Step 5

Carefully place the pork belly skin-side up into the boiling water using tongs or a slotted spoon, then reduce the heat to medium-low so the water simmers gently with small bubbles breaking the surface.

Step 6

Scatter the ginger slices and scallion pieces into the water around the pork, then cover the pot with a lid.

Step 7

Simmer for 35 minutes with the lid on, until a fork pierces the meat with no resistance and the skin is tender.

Step 8

Remove the pot from heat and use tongs to transfer the pork belly to a large plate or shallow dish, discarding the ginger and scallion.

Step 9

Pour 1/2 cup of the hot poaching liquid over the pork, then cover loosely with plastic wrap and refrigerate for at least 1 hour until completely chilled.

Step 10

In a small bowl, whisk together the soy sauce, vinegar, chili oil, and sesame oil until uniform and well combined.

Step 11

Remove the pork from the refrigerator and pour the sauce over the top, distributing it evenly across the surface.

Step 12

Slice the pork belly into 1/2-inch-thick slices by placing it flat on the cutting board and slicing straight down perpendicular to the board, then arrange the slices on a serving plate.

Step 13

Drizzle any remaining sauce from the serving dish over the pork slices, then taste and adjust with more salt, pepper, or vinegar as needed.