A Taiwanese classic made gluten-free—fall-apart pork belly in a glossy, restaurant-style sauce. Perfect for a dinner party where you want to show off without spending the whole night in the kitchen.
Ingredients
Main
Seasoning
Spice Blend
Method
Sear the Pork
Tie each pork cube with baking twine to hold its shape during braising. Sear skin side up first, then all sides until golden. Remove and set aside.
Aromatics
In the same pan, sauté scallions, garlic, and ginger until fragrant. Then caramelize the rock sugar and brown sugar until amber.
Braise
Combine water, spice blend, pork, and all seasonings. Cover and bring to a boil. Remove lid and simmer on low for 3 hours.
The Finish
Remove pork. Strain braising liquid. Take 600ml and reduce to 300ml. Add rock sugar, dissolve, then add cornstarch slurry until glossy. Return pork and coat well.
The move
The sauce should coat the back of a spoon and have a deep, lacquer-like sheen. That's when you know it's right.