Gua Bao (Steamed Buns with Pork Belly)

Prepare the pork belly: Rinse the pork belly thoroughly. Place the pork belly in a large pot of cold water and bring to a boil. Blanch for 5-7 minutes to remove impurities. Skim any foam, then remove the pork belly and rinse under cold water. Cut the pork belly into 1.5-2 cm thick slices.

Braise the pork belly: In a large pot or Dutch oven, add a small amount of cooking oil. Sauté half of the sliced ginger, scallion sections, and smashed garlic until fragrant. Add the blanched pork belly slices and sear lightly on all sides.

Deglaze and season: Pour in the Shaoxing wine and let it simmer for a minute to burn off alcohol. Add the light soy sauce, dark soy sauce, rock sugar, star anise, and the remaining ginger, scallion, and garlic. Add 500 grams of water, ensuring the pork belly is mostly submerged. Bring to a boil, then reduce heat to low, cover, and simmer for 60-90 minutes, or until the pork belly is tender and easily pierced with a chopstick.