Taiwanese Braised Pork Belly (Soy-Free)

Ingredients

• 2 lbs Pork belly
• 2 tbsp Rock sugar
• 1/2 cup Rice wine
• 1/2 cup Coconut aminos
• 4 slices Ginger
• 4 cloves Garlic
• 3 whole Star anise
• 1 small Cinnamon stick
• 4 cups Water

Instructions

1. 1Cut the 2 lbs of pork belly into 1.5-inch cubes.
2. 2Place the cut pork belly in a pot and cover with water. Bring to a rolling boil over high heat (400°F / 200°C) and cook for 5 minutes. Drain the pork belly in a colander and rinse it under cold running water until no longer steaming.
3. 3Place a large, heavy-bottomed pot or Dutch oven over medium-high heat (375°F / 190°C). Add the 2 tbsp of rock sugar and stir constantly until it melts and turns a deep amber color, about 5-8 minutes. Be careful not to burn the sugar.
4. 4Add the drained pork belly to the pot with the caramelized sugar. Stir well to coat each piece of pork belly evenly with the sugar. Cook for 2-3 minutes, stirring, until the pork belly is lightly browned.
5. 5Pour in the 1/2 cup of rice wine and the 1/2 cup of coconut aminos. Add the 4 slices of ginger, 4 cloves of garlic, 3 whole star anise, and 1 small cinnamon stick.
6. 6Add the 4 cups of water to the pot. Bring the liquid to a boil over high heat (400°F / 200°C). Once boiling, reduce the heat to low (200°F / 95°C), cover the pot tightly, and simmer for 1.5 to 2 hours. The pork belly is done when it is very tender and can be easily pierced with a fork. The internal temperature should reach at least 195°F (90°C).
7. 7Remove the pork belly from the pot, discarding the ginger, garlic, star anise, and cinnamon stick. Serve the braised pork belly hot, perhaps with steamed rice.

Substitutions

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