Jiangxi Gan Cuisine Braised Pork

Ingredients

• 1 kg pork belly, skin on, cut into large cubes
• 30 g Jiangxi dried chili, whole, not crushed
• 40 g fermented black bean paste
• 30 ml soy sauce
• 15 ml Jiangxi rice wine, or Shaoxing rice wine
• 1 piece old dried tangerine peel, small piece
• 10 g rock sugar
• 500 ml water, or enough to nearly cover

Method

1. 1
   Place the pork belly cubes skin-side down in a dry clay pot over moderate heat. Render without moving until the skin is deep golden and has released a visible pool of fat — the skin will pull slightly from the pot and colour evenly.
2. 2
   Add the dried chili and fermented black bean paste directly to the rendered fat. Stir briefly until the paste darkens and becomes fragrant — a deep, earthy smell with no raw-bean sharpness.
3. 3
   Add the rice wine and soy sauce. Turn the pork to coat. Add the rock sugar, dried tangerine peel, and water to nearly cover. Bring to a low simmer — the surface should tremble, not boil hard.
4. 4
   Cover the clay pot and braise over the lowest heat until the pork is completely tender throughout — a chopstick or skewer should meet no resistance when pressed into the thickest piece, and the braising liquid will have reduced to a glossy, darkened sauce.
5. 5
   Taste the sauce for salt and depth. It should be assertively savoury, slightly spicy, and carry the rounded warmth of the clay pot. Adjust with a small measure of soy sauce if needed. Serve directly from the clay pot with steamed rice.