Ingredients

Method

In a large skillet or wok, heat the vegetable oil over medium heat. Add the sugar and cook until it melts and turns a light caramel color.

Add the cubed pork belly and cook until it is browned on all sides.

Stir in the Shaoxing wine, soy sauce, dark soy sauce, water, star anise, and cinnamon stick. Bring the mixture to a boil, then reduce the heat to low and cover the skillet.

Simmer the pork for 1-1.5 hours, or until it is very tender. Add more water if necessary during cooking to prevent the sauce from drying out.

Uncover the skillet and continue to cook the pork for 10-15 minutes, or until the sauce has thickened and is slightly sticky.

Stir in the green onions and ginger, cooking for an additional 1-2 minutes.

Serve the braised pork belly hot over steamed white rice.