Ingredients:

  • 2 lbs (900g) pork belly, skin-on, cut into 2-inch cubes
  • 1 tbsp (15ml) Shaoxing rice wine (or dry sherry as a substitute)
  • 1 tsp (5g) salt
  • 1/2 tsp (2.5g) ground white pepper
  • 4 cups (950ml) chicken broth (low sodium preferred)
  • 1/2 cup (120ml) soy sauce (low sodium preferred)
  • 1/4 cup (60ml) dark soy sauce
  • 2 tbsp (30ml) honey
  • 2 tbsp (30ml) rice vinegar
  • 2 inch (5cm) piece of ginger, sliced
  • 4 cloves garlic, smashed
  • 2 star anise
  • 1 cinnamon stick
  • 1 tsp (2g) Chinese five-spice powder
  • 1/4 cup (60ml) packed brown sugar
  • 2 tbsp (30ml) of braising liquid (reserved from the braising pot, skimmed of excess fat)
  • 1 tbsp (15ml) honey
  • 1 tsp (2g) Chinese five-spice powder

Instructions:

  1. Score the skin of the pork belly cubes in a criss-cross pattern, being careful not to cut into the meat. Marinate pork with rice wine, salt and white pepper, and let sit for 30 minutes.
  2. Heat the dutch oven. Sear pork belly cubes on all sides until browned. This helps render the fat and develop flavour. Remove pork from pot and set aside.
  3. Add chicken broth, soy sauce, dark soy sauce, honey, rice vinegar, ginger, garlic, star anise, cinnamon stick, brown sugar, and chinese five spice powder to the pot. Bring to a simmer.
  4. Return the seared pork belly to the pot. Ensure the pork is mostly submerged in the braising liquid. Reduce heat to low, cover, and simmer gently for 3-3.5 hours, or until the pork is fork-tender. Flip the pork belly halfway through the braising process (around 1.5 hour mark).
  5. Remove pork from braising liquid and place on the baking sheet. (Carefully!) Ladle out about ½ cup of braising liquid and set aside to cool. Once cooled, skim fat off the top. Now measure 2 tbsp of the braising liquid for the glaze into the saucepan. Add the additional honey and Chinese five-spice powder. Simmer until the glaze thickens slightly.
  6. Brush the pork belly with the glaze. Broil in the oven for 2-3 minutes, or until the glaze is bubbly and caramelized. Watch carefully to prevent burning – this is where the magic happens.
  7. Let the pork cool slightly before serving. Garnish with sesame seeds or chopped scallions (spring onions), if desired.