1-Creating slow braised pork belly is a rewarding process that rewards patience with incredible flavors. Start by gathering your ingredients and tools, as this method ensures the pork becomes tender and infused with delicious aromas. Follow these steps to achieve that glossy, mouthwatering finish every time.

2-First, blanch the pork belly chunks in cold water, bring it to a boil, skim off any froth, then drain and rinse under cold water to remove impurities and gaminess. This initial step helps achieve a cleaner taste and better texture. Next, place the blanched pork in a clean pot and add the Shaoxing rice wine along with enough hot water to cover the meat.

3-Then, incorporate the light soy sauce, dark soy sauce, ginger slices, star anise, and bay leaves into the pot for a flavorful base. Bring the mixture to a full boil, cover it, and simmer on low heat for 1 to 1.5 hours, stirring occasionally and adding hot water if needed to keep the liquid level consistent. Once the meat is tender, uncover the pot, add the rock sugar or regular sugar, and crank up the heat to high.

4-Finally, boil vigorously while stirring occasionally until the broth thickens and reduces to a glossy sauce that just coats the bottom of the pot, being careful not to burn it. Let the dish rest for a moment before serving it immediately with steamed rice and vegetables for a complete meal. This recipe makes 4 servings, each around 427 calories, so it’s perfect for family-style dining.