Red braised pork belly

The Goods*:

1 1/2 lb fresh, boneless pork belly with skin

2 in piece of fresh ginger, with skin

2 scallions

3 dried chili peppers (omit for less fire)

3 tbsp peanut oil

2 cups chicken stock**

1 tbsp soy sauce

2 tbsp Shaoxing rice wine

1 tsp kosher salt

3 tbsp brown sugar

1/2 star anise (4 segments)

Fill a large stockpot three-quarters with water. Set on high heat to boil. When the water is boiling, add the pork belly. Boil for 2 to 3 minutes, then remove and wash under cold tap water. Drain the water from the pot and dry thoroughly. Cut the pork belly into 2 to 3 inch chunks. Try to include a layer of skin, meat, and fat in each chunk. Crush the ginger with the back of a knife. Slice the scallions roughly into 3 or 4 sections (green and white portions).

Place the peanut oil in the dried stockpot and set on medium-high heat. Just before the oil begins to smoke, add the pork and stir fry for a couple of minutes. Add the remaining ingredients.

Bring the mixture to a boil, then reduce to a low simmer. Simmer for 2 hours, or until the meat is tender. Be sure to keep the pork chunks covered; add a bit more stock if the level drops too much***.

*This is another recipe from Fuchsia Dunlop's Sichuanese cookbook Land of Plenty.

**I cracked and bought prepared stock, but felt less bad as it was from Savenor's. Needless to say, if one has the time and the chicken parts, make the stock at home.

***The liquid will reduce quite a bit, but depending on the size of the chunks and the dimensions of the stockpot, the starting liquid amount may not be enough to completely submerge all of the pork. Also, it might be a good idea to reduce the liquid after cooking to make a thicker sauce.