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Chinese Braised Pork Belly

"This dish is called red-cooked pork, or hong shao rou in Mandarin. It's delicious served on steamed buns or over rice. Caramelized sugar, star anise, and sherry give the braising liquid a complex flavor, and a combination of soy sauce and molasses gives the finished sauce its rich, mahogany color. Serve on steamed buns (such as Andrea's Steamed Buns on this site)."

Ingredients :

• 3 pounds skinless pork belly
• 1 tablespoon canola oil
• 1/3 cup white sugar
• 2 tablespoons white sugar
• 4 cups water, or more if needed
• 5 large green onions, diagonally cut into 2-inch pieces
• 8 cloves garlic, smashed
• 1/2 cup fino dry sherry
• 1/2 cup reduced-sodium soy sauce
• 2 tablespoons dark molasses
• 8 whole star anise
• 1 cucumber, thinly sliced
• 1 green onion, thinly sliced

Instructions :

Prep : 15M	Cook : 12M	Ready in : 2H40M

• Cut pork into eight 2x3-inch pieces.
• Heat oil in a 6-quart Dutch oven over high heat. In 2 batches, sear pork, fat sides first, until light golden, 30 to 60 seconds per side. Transfer to a plate. Pour out all but 1 to 2 tablespoons of the drippings.
• Add 1/3 cup sugar to pot; melt, stirring if needed, over medium-high heat. Cook until a light caramel color, about 1 minute. Reduce heat to medium, then return pork to pot, turning pieces to coat. When sugar darkens to an orange color, after about 1 minute, add water; stir to loosen any sugar stuck to the bottom.
• Add green onions, garlic, sherry, soy sauce, molasses, star anise, and remaining 2 tablespoons sugar. If needed, add up to 1/2 cup additional water to nearly cover pork. Bring to a boil, then reduce heat to medium-low. Simmer, covered, turning occasionally, until a knife inserted 1/4 inch into the fat layer meets little resistance, about 1 hour and 45 minutes.
• Transfer pork to a plate with a slotted spoon; loosely cover. Skim fat and drain solids from cooking liquid. Return 4 cups liquid to pot and bring to a boil; simmer over medium-high heat until reduced to about 1 cup, about 30 minutes. Sauce will thicken more as it cools.
• Slice pork into twenty-four 1/2-inch-thick pieces. Working in batches, warm pork with half the sauce in a large nonstick skillet over medium to medium-high heat. Turn pork frequently to coat and, if desired, let sear slightly. Garnish with cucumber slices and sliced green onion.

Notes :

• Look for pork belly at Asian markets or specialty butchers. If you can't find it, you can use pork shoulder as a substitute; just shred it and discard the fat after braising.
• Pork and sauce can be made up to 3 days ahead and chilled separately in airtight containers.

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