Bring a large pot of water to a boil. Add pork belly chunks and simmer 3-5 minutes until foam rises to the surface. Drain, rinse the pork under cold water, and pat completely dry with paper towels.
2 pounds pork belly
Heat a heavy-bottomed pot or wok over medium heat. Add rock sugar and cook 3-5 minutes, stirring constantly until it melts into an amber liquid. Watch closely to reach perfect caramel without burning.
¼ cup rock sugar
Add the blanched pork belly to the caramelized sugar. Sear 2-3 minutes per side until browned and coated in caramel. The sugar may seize at first, but will melt again as pork releases moisture.
2 pounds pork belly, ¼ cup rock sugar
Add ginger slices, star anise, green onion, light soy sauce, dark soy sauce, and Shaoxing wine. Pour in water or broth just to barely cover pork. Bring to a boil, then reduce to the lowest simmer. Cover and cook for 70 minutes, stirring every 20 minutes.
3 tablespoons light soy sauce, 2 tablespoons dark soy sauce, ⅓ cup Shaoxing wine, 1 cup water, 4 slices ginger, 2 whole star anise, 2 stalks green onion, 1 stick cinnamon stick
Remove the lid and increase heat slightly. Simmer another 20 minutes until the sauce thickens to a glossy glaze that coats the back of a spoon. Taste and adjust seasoning if needed. Let rest 10 minutes off heat before slicing and serving.
3 tablespoons light soy sauce, 2 tablespoons dark soy sauce, ⅓ cup Shaoxing wine, 1 cup water
