Shanghainese Sticky Red-Cooked Pork Belly

seriouseats.com

Darwin

1 ½ pounds pork belly, skin on, in a single piece

2 tablespoons vegetable oil

2 tablespoons brown sugar

½ inch knob ginger, peeled and finely sliced (about 2 teaspoons)

1 garlic clove, peeled and finely sliced (about 1 teaspoon)

2 scallions, white part only, finely sliced (about 1 ½ tablespoons)

2 star anise pods

1 cinnamon stick

3 tablespoons Shaoxing wine

¼ cup light soy sauce

Steamed rice for serving

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