The method
6 steps · 3 hr
- 01
Blanch pork belly 5 minutes; cool and cut into 2-inch cubes.
- 02
Truss each cube with kitchen twine to hold shape.
- 03
Line clay pot with scallions and ginger; nest pork skin-up.
- 04
Add wines, soy, sugar, star anise; barely cover with water.
- 05
Simmer covered 2.5 hours, then reduce sauce until glossy.
- 06
Serve each cube on bok choy with a spoonful of the black glaze.
