Directions

• Cut the pork belly into thick pieces, about 1 inch long. I bought this package of pork belly pieces from a Chinese market that were already cut and ready for cooking.
• Heat the wok over medium high. Once the wok is preheated, add 1 teaspoon oil. This is to prevent the pork from sticking. Use a spatular to coat the bottom of the wok. Arrange the pork belly in a single layer and fry each side until slightly brown. Transfer to a plate and set aside.
• Clean the wok and heat it over medium. Add 2 tablespoons of water and 2 tablespoons of rock sugar. Normally we would use oil instead of water. But water will help the sugar dissolve quickly. We’ll add some oil later on.
• Once the sugar is starting dissolved, add 1 teaspoon oil and reduce the heat to LOW. Keep stirring until it turns brown. Then add in 1/4 cup hot water and bring just a boil. Mix well and transfer to a bowl.
• Turn the heat to high, add 1 teaspoon oil, then add ginger, bay leaves, star anise to the wok until fragrant. Then add soy sauce, dark soy sauce, rice wine and the sugar mixture.
• Once the sauce is boiling, return the pork belly to the wok and mix well.
• Add HOT (not cold) water to the wok. The water should cover most of the pork belly. Cover with a lid. Reduce the heat to a gental simmer for 1.5 hours.
• Once the sauce is reduced to 1/4, turn the heat to high. Keep stirring as the sauce starts thickening. Be careful not to cook the pork for too long over high heat, or it’ll squeeze out the moisture and the pork becomes dry.
• When the pork belly turns red and shiny, transfer to a plate and serve.