Braised Pork Belly in Soy Sauce

Ingredients (serves 4):

• 10g BBQ tea seasoning (black tea base, adds subtle smokiness and enhances flavor)
• 500g pork belly, cut into 2-inch pieces
• 2 tbsp vegetable oil
• 2 slices ginger
• 3 cloves garlic, minced
• 2 scallions, cut into 2-inch pieces
• 2 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp Shaoxing wine
• 1 tbsp rock sugar (or brown sugar)
• 1 star anise
• 1 small cinnamon stick
• 2 cups water
• Salt to taste

Method:

1. Blanch the pork: Place pork belly in a pot of cold water, bring to a boil, and cook for 3 minutes. Drain and rinse to remove impurities.
2. Sear the pork: Heat oil in a heavy-bottomed pot over medium heat. Add pork belly and sear until lightly browned on all sides.
3. Add aromatics: Add ginger, garlic, and scallions. Stir-fry until fragrant.
4. Add seasonings: Add soy sauce, dark soy sauce, Shaoxing wine, rock sugar, star anise, cinnamon stick, and BBQ tea seasoning. Stir to combine.
5. Braise: Add water to just cover the pork. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5-2 hours until pork is tender and sauce is thickened.
6. Adjust seasoning: Add salt to taste. If sauce is too thin, uncover and simmer for a few more minutes to reduce.
7. Serve: Transfer to a serving bowl and garnish with chopped scallions. Serve hot with steamed rice.

Chef's Notes:

• The BBQ tea seasoning adds depth and complexity to the traditional soy sauce flavor.
• For extra tenderness, braise for up to 2.5 hours.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
• This dish pairs well with pickled vegetables or a simple cucumber salad to balance the richness.