Golden Chrysanthemum Pork Belly with Spiced Plum Glaze

Instructions

1. 1

   Prepare the pork belly: Score the skin of the pork belly into a diamond pattern, about 1 cm deep. Then, score the meat side in the same pattern, aiming for a chrysanthemum petal effect. Ensure the scoring goes about halfway through the meat. (15 minutes)

   ~15 min
2. 2

   Blanch the pork belly: Place the scored pork belly in a large pot of cold water. Bring to a boil and simmer for 5 minutes to remove impurities. Drain and rinse the pork belly under cold water. (10 minutes)

   ~10 min
3. 3

   Braise the pork belly: In the same large pot, combine star anise, cinnamon stick, bay leaves, sliced ginger, and smashed garlic cloves. Add the blanched pork belly, Shaoxing wine, light soy sauce, dark soy sauce, rock sugar, and water. Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours, or until the pork is very tender. (120 minutes)

   ~120 min
4. 4

   Cool and drain: Carefully remove the pork belly from the braising liquid using a slotted spoon and place it on a plate to cool slightly. Reserve the braising liquid.

5. 5

   Prepare the glaze: In a small saucepan, combine the reserved braising liquid (strain out solids), plum jam, five-spice powder, and rice vinegar. Bring to a simmer over medium heat and cook for 10-15 minutes, stirring occasionally, until thickened into a glaze. Stir in the sesame oil. (15 minutes)

   ~15 min
6. 6

   Sear and glaze: Preheat oven to 180°C (350°F). Place the cooled pork belly on a parchment-lined baking tray. Brush generously with the spiced plum glaze. Roast for 20 minutes, basting with more glaze every 5 minutes, until the glaze is caramelized and the pork skin is slightly crispy. (20 minutes)

   ~20 min
7. 7

   Rest and slice: Let the pork belly rest for 10 minutes before slicing into thick pieces for serving. (10 minutes)

   ~10 min