A classic Chinese braised pork belly dish, known for its rich flavor and melt-in-your-mouth texture, achieved through blanching, steaming, and slow braising.
1. Add pork belly to a wok with scallions, ginger, and Shaoxing wine then add water so it barely covers the pork belly.
2. Bring to a boil and cook for 15 minutes.
3. Remove pork belly and steam for 30 minutes.
4. Cut pork belly into cubes and tie with butchers twine so it stays together.
5. In a wok add scallions, ginger, the pork belly, rock sugar, jujube, hawthorn, light and dark soy sauce, a pinch of yum yum, and Yellow Chinese wine.
6. Let that simmer on low for 2 hours or until the pork belly is super soft.
7. Remove pork belly and strain braising sauce.
8. Thicken sauce with a cornstarch slurry pouring in a little at a time until it’s thickened to your liking.
