Red-Braised Pork Belly

• skin-on pork belly900 g
• rooster brand 100% pure canola oil↗2 tablespoons
• crushed chinese rock sugar or 3 tablespoons granulated sugar↗3 tablespoons
• chinese rice wine (Shao Hsing) or 1/4 cup dry sherry↗1⁄4 cup
• chicken broth↗3 cups
• each rooster brand superior soy sauce and rooster superior dark soy sauce↗2 tablespoons
• star anise1
• cinnamon stick (2-inch/5-cm stick)↗1
• green onions↗3
• fresh ginger, peeled↗1
• fresh cilantro, for garnish↗1

Step-by-step instructions

1. 1

   Bring large saucepan of water to a boil. Add pork and return to a boil. Reduce heat to medium-high; cook 5 minutes. Transfer with tongs to cutting board; let cool enough to handle. Cut into 1-inch (2.5-cm) chunks. Set aside.

2. 2

   Heat oil in wok or large (4-L) saucepan over low heat. Add sugar and cook while stirring until it's melted and light brown; about 8 to 10 minutes. Remove from heat and carefully add rice wine. Note mixture may splatter and steam.

3. 3

   Stir in pork, broth, soy sauce, dark soy sauce, star anise and cinnamon stick; bring to a boil over medium-high heat.

4. 4

   Slice 2 green onions into 2-inch (5-cm) lengths. Add ginger to cutting board; hit sliced green onions and ginger several times with back of knife to lightly bruise and crush. Stir into pork mixture. Reduce heat to medium-low; cover and cook until pork is fork-tender, about 1 hour.

5. 5

   Uncover, skim fat from surface of cooking liquid and discard. Increase heat to medium and cook uncovered stirring often until sauce is thick and syrupy; about 15 to 20 minutes. Discard star anise and cinnamon stick. Transfer pork mixture to serving bowls. Thinly slice remaining green onion; sprinkle over top of pork mixture. Garnish with cilantro.

6. 6

   Chef's tip: If you can't find pork belly, use 900 g boneless pork shoulder roast instead.