Braised Pork Belly with Napa Cabbage

 Braised Pork Belly with Napa Cabbage 

Ingredients:

1 lb pork belly, cut into bite-sized 

2 tablespoons oil

3 tablespoons sugar

3 tablespoons light soy sauce

2 tablespoons dark soy sauce

2 tablespoons Shaoxing wine

1 cup water

2 slices ginger

1 star anise

1 cinnamon stick (optional)

2 cloves garlic, crushed

1 head Napa cabbage, cut into large pieces

Dried red chilies (optional)

Instructions:

Blanch the pork belly: In a pot of boiling water, cook the pork belly for 5 minutes. Drain and set aside. 

Caramelize the sugar: Heat oil in a large pot or wok over medium heat. Add sugar and cook until it melts and turns a golden brown color. 

Brown the pork belly: Add the pork belly to the pot and cook until browned on all sides. 

Add aromatics: Add ginger, garlic, star anise, cinnamon stick (if using), and dried red chilies (if using). Stir for 1-2 minutes until fragrant. 

Add liquids: Pour in the light soy sauce, dark soy sauce, Shaoxing wine, and water. Bring to a boil, then reduce heat to low and simmer for 1 hour, or until pork belly is tender. 

Add Napa Cabbage: Add Napa cabbage to the pot and cook until tender, about 10-15 minutes.

Reduce sauce: If desired, increase heat and simmer uncovered until sauce thickens and coats the pork belly. 

Serve: Serve over rice. 

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