Braised Pork Belly with White Bok Choy

To Prepare the Pork Belly:

1. Blanch the Pork Belly:
   • Bring a pot of water to a boil. Add the pork belly and blanch for 3-5 minutes, just until the outside is cooked.
   • Remove the pork belly from the heat and let it cool for 5-8 minutes while you prep the ginger, shallots, and green onions.
2. Cut the Pork Belly:
   • Once cooled, cut the pork belly into pieces. You can choose a size of about 2 inches by 2 inches or thinner, but keep the height around 2 inches to ensure a good ratio of fat to lean meat.
3. Caramelize the Sugar:
   • Heat a pan over low to medium heat and add the oil and sugar.
   • Stir until the sugar dissolves and caramelizes slightly.
4. Brown the Pork Belly:
   • Add the cut pork belly to the pan with the caramelized sugar. Stir over medium heat until the pork is evenly browned.
5. Add Aromatics:
   • Add the ginger, garlic, star anise, Sichuan peppercorn (if using), cinnamon (if using), green onions, and shallots to the pan.
   • Stir everything together until fragrant.
6. Add Liquid Ingredients:
   • Pour in the rice cooking wine, soy sauce, and dark soy sauce (if using).
   • Add just enough water to cover the pork belly.
7. Simmer the Pork Belly:
   • Bring the mixture to a boil, then lower the heat to a simmer.
   • Let it simmer on low heat for 30 minutes, allowing the steam to escape. If you have a clay pot with a steam hole, transfer the mixture to it for simmering.
8. Optional: Add Eggs
   • After 30 minutes, if you'd like to add hard-boiled eggs, place them into the pot and let the mixture simmer for another 30 minutes.
9. Skim the Oil:
   • During the simmering process, skim off any excess oil that rises to the surface.

To Prepare the White Bok Choy:

1. Blanch the Bok Choy
   • Follow the blanching instructions: Bring a pot of water to a boil, add the bok choy, and cook for 1 minute until tender. Drain and set aside.

To Serve:

• Serve the braised pork belly alongside the blanched white bok choy. Enjoy!

‍