Braised Pork Belly

Instructions

1. Heat oil in a large wok or Dutch oven over medium-high heat.
2. Add the pork belly and sear until browned on all sides, about 5 minutes.
3. Remove the pork from the wok and set aside.
4. Add more oil to the wok if necessary, then add the ginger, garlic, and scallions.
5. Cook until the aromatics are fragrant, about 1 minute.
6. Add the soy sauce, oyster sauce, brown sugar, five-spice powder, star anise, cinnamon stick, and bay leaves.
7. Return the pork belly to the wok and add the water.
8. Bring the mixture to a boil, then cover the wok and transfer it to the oven.
9. Braise the pork for 2 1/2 to 3 hours, or until it is tender and easily shreds with a fork.
10. Remove the pork from the wok and let it rest for 10 minutes before slicing it thinly.
11. Strain the braising liquid and discard the solids.
12. Skim off any excess fat that rises to the surface.
13. Return the pork to the wok and add the dark soy sauce and cornstarch mixture.
14. Simmer the sauce until it thickens, about 5 minutes.
15. Serve the braised pork belly with the sauce spooned over the top.