Bring a heavy-bottomed pot with enough water in it to completely submerge the pork belly in to a boil. Add the pork belly after the water is boiling, and turn down the heat to maintain a gentle simmer. Cook the pork belly through (20-30 minutes).
When the pork is cooked, remove it from the water and rinse with cool water, brushing away any scum clinging to the surface. Discard the water, and wash out your pot.
Add the shaoxing wine, water, marmalade, soy sauce, salt, ginger, star anise and cinnamon stick, and bring to a boil.
Add the pork, and then cover with a drop lid. This can be either a flat lid that's small enough to drop onto the pork, or, a piece of aluminum foil folded up so it drops down onto the meat. Turn down the heat to maintain a gentle simmer.
Cook the pork until it’s very tender when prodded with a fork (45 minutes). When the pork is tender, remove it from the pot, and then remove the spices and ginger. Try to skim off as much excess oil from the sauce as you can.
Turn up the heat to reduce the sauce into a glaze. When the sauce is thick and shiny, return the pork to the pot to coat.
Search or Browse Recipes
Course
Cuisine
Occasion
Theme