spicy braised garlic pork

method

1. 1

   cut the pork belly into ¾-inch thick pieces. place in a medium pot, cover with water, and bring to a boil for 1 minute. remove and rinse under cold water. discard blanching water and clean the pot.

2. 2

   in the clean pot, heat the oil over low heat. add sugar and let it melt slowly until golden caramel forms. add pork pieces and cook over medium heat until lightly browned on all sides.

3. 3

   push the pork aside and add doubanjiang, garlic, ginger, and dried chiles. stir-fry for 1–2 minutes until fragrant and the oil turns red.

4. 4

   add shaoxing wine, soy sauce, dark soy sauce, and enough water or stock to cover the pork. stir well.

5. 5

   cover and simmer over medium-low heat for 1 hour, stirring every 10 minutes. add water if the liquid reduces too quickly.

6. 6

   when the pork is tender and the sauce is rich, glossy, and slightly thickened, taste and adjust spice or salt as needed. drizzle with chili oil before serving.

7. 7

   serve hot with steamed jasmine rice or garlic noodles.