Chef Nick Liu serves pork belly at Chinese New Year. If you can’t find Shaoxing rice wine, substitute dry sherry.
1 kilogram (2 pounds) pork belly
1 teaspoon salt
4 teaspoons sugar
3 tablespoons vegetable oil
1 tablespoon dark soy sauce
1/2 cup port wine
2 tablespoons Shaoxing wine
1/2 cup chicken stock
2 cloves garlic, peeled
2 whole star anise
1 tablespoon red rice, ground into a powder
Preheat oven to 300 F.
Cut pork into 1 1/2- to 2-inch cubes and season with salt.
Melt sugar with vegetable oil in an oven-proof heavy-bottomed skillet over medium-high heat. Continue melting until sugar is slightly brown, about 3 minutes. Add cubed pork and brown in caramelized sugar, turning to get colour on each side, about 5 minutes.
Add all remaining ingredients to pot and bring to a boil. Cover and transfer skillet to oven. Cook for 2 hours or until pork is very tender. Remove from oven. If the sauce is watery, uncover skillet and reduce on the stove over medium heat until it reaches a smooth consistency.
Place pork in a shallow bowl with rice.
Suggested Wine Pairings
The pork belly is rich, slightly sweet and tender. It’s also versatile where reds are concerned, though I’d favour something with ample fruit to contrast with the meaty-earthy quality, preferably a jammy New World pinot noir or young, full-bodied red, such as California zinfandel or Australian shiraz. Beppi Crosariol