Changping Kitchen Recipe

Prep pork and aromatics

Rinse the pork belly and pat dry. Cut into roughly 1-inch (2.5 cm) cubes. Slice ginger into 3–4 mm slices. Smash the white parts of the green onions with the side of a knife to release aroma.

Blanch pork (optional step for cleaner stock)

Bring a pot of water to a rolling boil large enough to hold the pork cubes. Add the pork and blanch for 2–3 minutes until surface impurities rise. Remove pork, discard blanching water, and rinse pork and pot briefly. This step yields a clearer sauce and reduces excess scum.

Caramelize sugar

Heat a wide, heavy-bottomed skillet or Dutch oven over medium heat. Add the vegetable oil and the rock sugar (or granulated sugar). Stir constantly as the sugar melts and turns an amber color. Watch carefully to avoid burning; if it darkens too fast, lower the heat.

Brown pork in caramel

When the sugar reaches a deep honey-amber color, add the blanched pork cubes carefully (stand back — hot oil may sputter). Toss pork in the caramel so each piece is coated and begins to take on color, about 2–3 minutes.

Deglaze and season

Add the sliced ginger, smashed green onions, star anise, cinnamon stick, and bay leaf. Pour in the Shaoxing wine to deglaze and let the alcohol cook off for 1 minute. Add the light and dark soy sauces and stir to combine so pork is evenly colored.

Braise

Pour in about 600 ml of water — just enough to mostly cover the pork. Bring to a simmer, then reduce heat to low, cover, and braise gently for 1 to 1.25 hours, stirring occasionally. Continue until pork is fork-tender and sauce has reduced to a glossy, thick consistency. If sauce reduces too far before pork is tender, add a little hot water.

Finish

Remove lid and increase heat to medium for 3–5 minutes to thicken the sauce if needed. Taste and adjust seasoning with 1 tsp salt (or to taste). Discard cinnamon stick, bay leaf, ginger slices, and green onion whites (or keep small pieces for presentation if desired).

Bring a pot of salted water to a rolling boil. Add the halved baby bok choy and blanch for 30–45 seconds until bright green and just tender. Remove and immediately plunge into an ice bath to stop cooking and preserve color.

Drain well. Arrange bok choy on a serving platter under or beside the braised pork. Drizzle 1 tsp sesame oil over the vegetables, sprinkle 1 tsp salt (or less) and scatter toasted sesame seeds and sliced scallions on top.

Rinse the jasmine rice under cold water until the water runs mostly clear. Combine rinsed rice, 2.5 cups water, and 1/4 tsp salt in a medium pot. Bring to a boil, reduce heat to low, cover tightly, and simmer for 15 minutes. Remove from heat and rest, covered, for 10 minutes. Fluff with a fork before serving.

Spoon steamed rice into bowls. Place several pieces of braised pork with glossy sauce on top or to the side. Add blanched bok choy. Spoon extra sauce over rice. Garnish with remaining scallion slices and a light sprinkle of toasted sesame seeds. Serve hot.