Dongpo Pork

Scrape the skin of the whole pork belly with a knife to remove hair, then use a kitchen torch to sear the surface to thoroughly remove any remaining hair and impurities.

Place the whole pork belly in water with a handful of green onions and two star anise, and boil vigorously for 10 minutes to remove odors and impurities.

Grease the bottom of a pan and sear the surface of the meat by flipping it in the oil until golden brown to create a Maillard reaction.

Tie the meat firmly with cooking twine to ensure it maintains its shape during plating.

Line the bottom of a pot with green onions, place sliced ginger on top, and place the meat on top of that.

Add soy sauce to establish the base of the seasoning.

Add 1 tsp of five-spice powder to add a traditional Chinese aroma.

Pour in water and simmer over low heat for 1 hour.

Flip the meat in the pot so the skin color is evenly distributed, then simmer over low heat for another hour.

Transfer the meat to the largest pot, pour in all the remaining broth after straining it, and add a full scoop of brown sugar to finish the sauce by adjusting the consistency.