Spiced Pork Belly Stew (紅燒五花肉)

1. In a claypot (or a regular pot), add ginger, scallions, star anise, wine, soy sauce, sugar, five-spice powder, chili and water. Bring to a boil over high heat. Reduce heat to low and let simmer, covered, for 30 minutes.

2. Meanwhile, bring a pot of water to boil and blanche pork belly briefly, about 2-3 minutes. Drain and pat dry with paper towel.

3. Add pork belly to claypot, bring to a boil again. Once it is boiling, reduce heat to medium-low and braise, covered, for 1 1/2 hours. Finally, remove cover, turn heat up to high and cook for 30 more minutes, until sauce has reduced by 90%. If you have time, skim off some of the fat floating on top while it’s simmering.

Note: This recipe is gluten-free if you use gluten-free soy sauce.

Adapted from cookbook “600道人氣家常菜聖經”