Spiced Pork Belly Stew ()

• 50 grams Ginger, Peeled And Sliced
• 2 stalks Scallions, Sliced Into 2 Lengths
• 4 whole Star Anise, Dried
• 100 milliliters Rice Wine
• 100 milliliters Soy Sauce
• 50 grams Rock Sugar
• 5 milliliters Five Spice Powder
• 1 whole Red Chilli Pepper, Sliced
• 475 milliliters Water
• 600 grams Pork Belly, Cubed

1. 1.
2. In a claypot (or a regular pot), add ginger, scallions, star anise, wine, soy sauce, sugar, five-spice powder, chili and water.
3. Bring to a boil over high heat.
4. Reduce heat to low and let simmer, covered, for 30 minutes.
5. 2.
6. Meanwhile, bring a pot of water to boil and blanche pork belly briefly, about 2-3 minutes.
7. Drain and pat dry with paper towel.
8. 3.
9. Add pork belly to claypot, bring to a boil again.
10. Once it is boiling, reduce heat to medium-low and braise, covered, for 1 1/2 hours.
11. Finally, remove cover, turn heat up to high and cook for 30 more minutes, until sauce has reduced by 90%.
12. If you have time, skim off some of the fat floating on top while its simmering.
13. Note: This recipe is gluten-free if you use gluten-free soy sauce.
14. Adapted from cookbook 600

ginger, stalks scallions, anise, milliliters, milliliters, sugar, milliliters, red chilli pepper, water

Taken from tastykitchen.com/recipes/main-courses/spiced-pork-belly-stew-e7b485e78792e4ba94e88ab1e88289/ (may not work)