Suan pa rou (Yunnan Sour Braised Pork)

Cut the pork belly into 3-4 cm cubes.

Bring a large pot of water to a rolling boil. Add the pork belly and blanch for 5 minutes to remove impurities. Drain the pork belly and rinse thoroughly under cold water. Set aside.

Heat the cooking oil in a large heavy-bottomed pot or wok over medium-high heat. Add the blanched pork belly and sear until lightly browned on all sides. Remove the pork belly from the pot and set aside.