Chinese-style Braised Pork Belly—Shou Rou

Ingredients

Cubed Pork Belly 1 Cup Shao Xing Rice Wine (DO NOT SUB) 2 Tbsp Soy Sauce (GF tamari) 3 Tbsp Sugar 2 Star Anise Pods 1 Cinnamon Stick 1 Cardamom Pod 2 Dried Chilis

Blanch and rinse pork belly in heavy bottomed pan. Sear in pan until nicely golden. Toast spices in lard. Leave in pot or separate into bag. Add sugar and caramelize. It should create a rich golden color in the pot. Add 1 Cup Shao Xing Rice Wine and 2 Tbsp soy sauce. Add water until pork is completely submerged in braising liquid. Weigh pork down with a lid smaller than the pot. Cook until nearly tender. Bake at 400 until braising liquid is dry and pork is nicely caramelized.