3poundsskin-on pork bellycut into 1½-inch/4 cm pieces
3cupslow sodium chicken stock
1 1/2tablespoonssoy sauce
1tablespoondark soy sauce
1tablespoonoyster sauce
1teaspoonsesame oil
1/2teaspoonwhite pepper
60clovesgarlicpeeled
3tablespoonsneutral oil
3slicesginger1/4-inch/6mm thick and smashed with a knife
2star anise
1/2cupShaoxing wineor dry cooking sherry
2tablespoonsrock sugaror brown sugar
2tablespoonshallot or red onionchopped
1tablespoonhoney
Instructions
Bring a pot of water to a boil. Blanch the pork belly pieces for 2 minutes. Drain, rinse the pork belly pieces, and set aside.
In a medium bowl, combine the chicken stock, soy sauce, dark soy sauce, oyster sauce, sesame oil, and white pepper.
Heat a wok or deep pot over medium-low heat. Add the neutral oil, ginger slices, star anise, and the garlic cloves. Cook, stirring often, until the garlic is lightly browned.
Remove half of the garlic cloves with a slotted spoon and set them aside.
Add the pork belly and fry in the oil for 6-7 minutes, or until lightly browned. Stir in the wine and rock sugar.
Add the chicken stock mixture to the pot, along with the shallot. Bring the mixture to a simmer, cover, and continue to cook for another 45 minutes, stirring occasionally.
Add reserved garlic back in. Continue to cook for another 45 minutes, covered, stirring occasionally.
After an hour and a half, uncover, add in the honey, and continue to cook until the sauce has thickened and coats the pork belly. Serve with steamed rice.