Ingredients
- •2 lbs skin-on pork belly, cut into 4 equal squares (about 2x2 inches each)
- •2 tsp kosher salt
- •For braising liquid:
- •½ cup Shaoxing wine (Chinese rice wine)
- •¼ cup dark soy sauce
- •2 tbsp light soy sauce
- •3 tbsp rock sugar or brown sugar
- •4 slices fresh ginger
- •4 scallion whites, cut into 2-inch pieces
- •2 star anise
- •1 small cinnamon stick
- •¼ cup water
- •For serving:
- •Steamed bok choy or gai lan
- •Steamed white rice
- •Blanched scallion greens for tying (optional)
Instructions
Bring a large pot of water to a boil. Blanch pork belly squares for 3 min to remove impurities. Drain and rinse under cold water. Pat dry.
In a saucepan, combine Shaoxing wine, dark soy sauce, light soy sauce, rock sugar, ginger, scallion whites, star anise, cinnamon, and water. Warm over medium heat until the sugar dissolves. Let cool to room temperature.
Season blanched pork belly squares with kosher salt.
Place pork in vacuum-seal bags (1–2 pieces per bag for even cooking).
Divide the cooled braising liquid between bags.
Vacuum seal or use water displacement to remove air.
Preheat sous vide bath to 160°F (71°C).
Submerge bags and cook for 12 h.
When the cook is done, gently remove pork squares (they will be very tender — handle carefully).
Strain the braising liquid into a small saucepan. Discard the aromatics.
Reduce the liquid over medium-high heat until thick and glossy, about 8–10 min.
Place each pork square in a small serving bowl or on a plate over steamed rice.
Spoon the reduced glaze generously over the pork.
Serve alongside steamed bok choy.
Notes
- •Blanching first removes scum and gives the final dish a cleaner flavor
- •Shaoxing wine is essential — don't substitute with regular cooking wine
- •Dark soy sauce provides the mahogany color; light soy sauce provides the salinity
- •Handle the finished pork with care — it should be so tender it jiggles when touched