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Thick slabs of pork belly are slow-braised in soy sauce, rock sugar, and warm spices until melt-in-your-mouth tender. This rich, indulgent dish is a beloved family comfort food across every region of China.
Blanch the pork belly: Bring a large pot of water to a simmer, add the pork belly for 3 minutes to remove impurities, then drain and pat dry.
Sear pork belly over medium heat in a heavy pot until surfaces are golden brown (about 3 minutes per side). Remove and set aside.
Discard some fat, then add ginger slices, scallions, star anise, and cinnamon stick. Stir-fry for 1 minute until aromatic.
Return pork belly to the pot. Add light soy sauce, dark soy sauce, Shaoxing wine, and rock sugar. Stir to coat and caramelize the meat gently for 2 minutes.
Pour in water to cover the pork. Bring to a boil, then reduce heat to low, cover, and braise gently for 2 to 2.5 hours, turning the pork every 30 minutes for even cooking.
Uncover in the last 20 minutes and raise the heat to medium-low, allowing the sauce to reduce and thicken, basting the pork occasionally.
Transfer the pork belly to a platter, slice, and spoon the reduced sauce over the top before serving.
