Twice-Cooked Pork Belly

I would apologize for including such a common dish in this book, but honestly, how could I not? Twice-cooked pork belly is a classic, common in most parts of China (although I believe it originated in Sichuan). It’s one of those go-to dishes on every table, and once you try it you’ll understand why it’s such a crowd-pleaser.

The point here is to solidify the flavor. Cook it once with seasoning to infuse the pork with ginger, green onions, and peppercorns. Cook it again with two type