One Hour Chinese Braised Pork

•  2 lbs Pork Belly 
• 1 small Head Ginger - Sliced 
• 2 Star Anise Whole
• 1 1/2 Tbsp Shaoxing Cooking Wine(Or Miring with Rice Vinegar)
• 4-5 Bay Leaves
• 1/2 Cup Sugar 
• 1 Cinnamon - Small piece
• 1 Tsp Salt
• Green Onion Bunch
• Soy Sauce
• Enough water to cover meat

Appliances - Wok, Bowl, prepped veggies and aromatics, ***Lid for the Wok***

Start off with cubing your pork into 1in by 1in by 1in cubes. 

Setting them aside while you prep your Wok. Extremely hot, with about 1/3 cup oil to coat and dump. 

Once your pan is ready, lower to medium high heat and add fresh Veggie oil, letting it heat up before adding your sugar. 

Let this mixer become golden and separated, sugar from oil. Add in your cubed pork once you get to an amber color. 

*medium low heat now*

Mixing rapidly so that your pork does not stick to the pan, coat all of the cubes in the sugar sauce. 

After all of your pork is covered, throw in all of your aromatics(except for salt that comes way later)

Adding your water on top, enclosing with a lid. 

One hour method - First 20 mins on Medium Low, Last 40 mins on Medium High, to high at the end to get the sauce to thicken, making sure that "meat ends" face the bottom of the pan, Fat facing up.

3 Hours(preferred but not always able) - Lowest heat setting for three hours, making sure that "meat ends" face the bottom of the pan, Fat facing up.

Plate with fresh white rice, and choice of veggies of your choice. 

Keep in an airtight container for up to 3 days MAX, keep airtight frozen/vacuum sealed for up to 1 month.

TikTok Video 

https://www.tiktok.com/@xue_ziling/video/7345617003971071278?is_from_webapp=1&sender_device=pc&web_id=7332986090470344235