Braised Pork Belly

Instructions

1. Prepare the pork belly by patting it dry with paper towels. With a sharp knife, score the skin in a cross-hatch pattern, being careful not to cut into the meat.
2. Season the pork belly with salt and pepper generously.
3. Heat the vegetable oil in a large pot over medium-high heat. Once hot, carefully add the pork belly, skin-side down. Sear until the skin is golden and crispy, about 5-7 minutes. Flip the pork and sear the other side for an additional 3-4 minutes.
4. Remove the pork belly from the pot and set aside. Carefully drain excess fat, leaving about 1 tablespoon in the pot.
5. Lower the heat to medium and add the ginger, garlic, and green onions. Sauté until fragrant, about 1 minute.
6. Add the soy sauce, water, sake, brown sugar, and star anise to the pot. Stir to combine and dissolve the sugar.
7. Return the pork belly to the pot, skin-side up. Bring the liquid to a gentle simmer, cover with a lid, and reduce the heat to low.
8. Simmer for 1.5 to 2 hours, turning the pork occasionally, until it is tender and the flavors have developed. If the sauce reduces too much, add a bit more water.
9. Once tender, transfer the pork belly to a cutting board and let it rest for a few minutes. Then slice into 1-inch thick pieces.
10. Stir the rice vinegar into the sauce. Taste and adjust seasoning as needed.
11. Serve the pork belly slices drizzled with the sauce. Optional: Garnish with additional sliced green onions or sesame seeds.