Heat a heavy-bottom pot or Dutch oven over medium-high heat with no oil. Add pork belly cubes and sear for 3-4 minutes per side until golden brown. Remove pork and set aside.
2 lbs pork belly
Lower heat to medium. Add garlic, ginger, scallions, star anise, and chili peppers (if using) to the pot. Cook for 1-2 minutes until aromatic but not burnt. Return the pork to the pot.
6 cloves garlic, 2 inch fresh ginger, 3 stalks scallions, 2 pods star anise, 1-2 pieces dried chili peppers, 2 lbs pork belly
Pour in soy sauce, water or broth, brown sugar, and rice wine vinegar. Bring to a boil, then reduce heat to maintain a gentle simmer at 190°F-210°F. Cover with a tight-fitting lid and cook for 90-120 minutes, skimming fat every 20-30 minutes.
0.5 cup soy sauce, 2 cups water or chicken broth, 0.25 cup brown sugar, 2 tbsp rice wine vinegar
Remove the lid during the last 30 minutes of cooking. Let the liquid reduce by half until it coats the back of a spoon and turns glossy.
Remove the pot from heat and let the pork rest for 10 minutes before slicing. The meat should separate easily with a fork and hold its shape when plated.
