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Pork Belly with 60 Cloves of Garlic

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Ingredients
  

  • 3 pounds skin-on pork belly cut into 1½-inch/4 cm pieces
  • 3 cups low sodium chicken stock
  • 1 1/2 tablespoons soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon white pepper
  • 60 cloves garlic peeled
  • 3 tablespoons neutral oil
  • 3 slices ginger 1/4-inch/6mm thick and smashed with a knife
  • 2 star anise
  • 1/2 cup Shaoxing wine or dry cooking sherry
  • 2 tablespoons rock sugar or brown sugar
  • 2 tablespoon shallot or red onion chopped
  • 1 tablespoon honey

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.