Name: Stewed Pork (腊汁猪肉)
Yield: Serves 2
Cuisine: Chinese
Ingredients: 1½-inch (4 cm) square dried orange peel; 1 teaspoon Sichuan peppercorns; 8 white cardamom pods; 2 slices dried Chinese licorice root (gan cao); 1 pound (450 g) pork belly; 3 cloves; 1 tablespoon fennel seeds; 6 black peppercorns; 1½-inch (4 cm) cinnamon stick; 5 tablespoons (75 ml) soy sauce; 1 cup (240 ml) Shaoxing cooking wine; 3 bay leaves; 2 black cardamom pods, cracked; 1½-inch (4 cm) piece fresh ginger, peeled and sliced; 3 green onions, trimmed and cut into 3-inch (7.5 cm) segments; 1 tablespoon vegetable oil; 1 tablespoon sugar; 3 star anise pods

Preparation info

Serves
2

Difficulty
Easy

Appears in

Xi'an Famous Foods

By Jason Wang

Published 2020

About

Pork belly has only recently become fetishized in the Western world, but for me it’s always been a highly desirable cut, because: A) It’s got the perfect mix of fat and lean meat, B) it’s relatively easy to cook, and C) it’s fucking delicious.

Point A is important because this dish leans on the decadent fattiness of pork belly, and getting a good fat-to-meat ratio is key. For burgers, I’ll chop up the final product to coat each and every bit in pork fat, creating a succulent mouthfe