Instructions

1. Prepare and Brown the Pork Belly

1. Heat a pan or wok without oil over medium heat.
2. Place the pork belly skin-side down and sear until the skin turns a light golden brown. This helps burn off any remaining hair and slightly caramelizes the skin.
3. Remove the pork from the pan and use a sharp knife to scrape the skin to remove any impurities left after searing. 

2. Blanch to Remove Odors

1. Place the pork belly in a pot of cold water, add the Shaoxing wine, sliced ginger, and spring onions.
2. Turn the heat to high and bring to a rolling boil.
3. Keep boiling for about 5 minutes, then remove the pork. 

This step removes unwanted meat smell and excess blood. 

3. Cut and Tie the Pork

1. Cut the pork belly into 5 cm to 7 cm squares.
2. Use butcher’s string to tie each piece — this helps the meat stay intact during long braising.

Proper tying ensures the pork becomes tender but doesn’t fall apart. 

4. Sauté Aromatics

1. Heat a bit of oil in the pot over medium heat.
2. Add the spring onion sections and ginger slices, sauté until aromatic (about 1 minute). 

5. Lay the Base and Add Liquids

1. Place the sautéed spring onions at the bottom of the braising pot to prevent the skin from sticking.
2. Lay pork belly pieces skin-side down on top.
3. Pour in: Shaoxing wine, Light soy sauce, Dark soy sauce, Rock sugar, and Optional spices (star anise, cinnamon bark, bay leaves)
4. Add enough water to cover the pork pieces.
5. Water level is important — too little will burn; too much dilutes flavor. 

6. Braise Low and Slow

1. Bring the liquid to a boil, then reduce the heat to a bare simmer.
2. Cover with a lid and braise for 90 minutes.
3. After 90 minutes, turn the pork pieces over once to ensure even cooking.
4. Continue braising for another 90 minutes or longer until the pork is incredibly tender.
5. Check occasionally and add boiling water if the level gets too low. 

7. Finish the Sauce

1. Once the meat is tender, remove the butcher’s string.
2. Taste the braising liquid and adjust seasoning if necessary.
3. Reduce the liquid over medium heat until it’s thick enough to coat the back of a spoon.
4. Strain the gravy through a fine mesh strainer for a smooth, clean sauce. 

8. Serve

1. Arrange the pork on a serving plate.
2. Drizzle the reduced gravy all over.
3. Serve with steamed greens (like bok choy) or steamed rice.

Tip: Pork belly is rich — the sauce and greens help balance flavors.