- Kosher salt, plus more to taste
- 1 lb. boneless, skin-on pork belly, cut into ¾” cubes
- 1 Tbsp. canola oil
- 2 red chiles, such as Fresno, roughly chopped
- 1 (1 ½”) piece ginger, peeled and thinly sliced crosswise
- 2 cloves garlic, lightly smashed
- 1 leek, white and light green parts only, roughly chopped
- 1 ½ tsp. pulverized Chinese yellow rock sugar
- 2” piece Ceylon cinnamon
- 1 tsp. dark soy sauce with mushroom flavor
- 3 Tbsp. mashed red fermented tofu
- 2 Tbsp. + 3 tsp. Shaoxing rice wine or dry sherry
- 2 ½ cups chicken stock
- 2 bay leaves
- 2 star anise
- 1 scant Tbsp. Chinese black vinegar (TFD addition)
- Minced scallions for garnish
- Bring 6 cups salted water to a boil in a 14″ wok (or a pot). Add pork and cook for 5 minutes. Drain pork and set aside.
- Wipe out wok (or use a stainless-steel skillet instead). Set over high heat until wok begins to smoke. Add oil around edge of wok, swirling to coat bottom and sides. Add chiles, ginger, and leeks and cook, tossing constantly, until fragrant, about 30 seconds. Add reserved pork and cook, tossing often, for 3 minutes.
- Add sugar, soy sauce, tofu, and salt and cook, tossing, until ingredients are browned, about 6 minutes.
- Add chicken stock, 2 Tbsp. shaoxing, vinegar, bay leaves, cinnamon, garlic, ginger and star anise; boil. Reduce heat to medium low, cover, and simmer until pork is tender, about 40–50 minutes.
- Uncover, sieve out anything that isn’t pork – increase heat to high, and cook, stirring, until liquid reduces to 2 Tbsp., about 15 minutes. At the 7 minute mark, add remaining Shaoxing. Garnish with minced scallions and serve with white rice.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Calories: 749.12 kcal
- Sugar: 6.29 g
- Sodium: 832.4 mg
- Fat: 66.72 g
- Saturated Fat: 22.84 g
- Trans Fat: 0.01 g
- Carbohydrates: 17.55 g
- Fiber: 1.65 g
- Protein: 16.72 g
- Cholesterol: 86.15 mg