Crispy Pork Belly with Chinese Broccoli

Ingredients

• 1½ lb pork belly
• 1 lb Chinese broccoli (gai lan)
• 4 clove garlic
• 1 inch ginger
• ¼ cup soy sauce
• 2 tbsp Shaoxing wine
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp sugar
• 1 tsp salt
• ½ tsp white pepper
• 2 tbsp vegetable oil
• 3 cup cooked white rice (optional)

Steps

1. Score the skin of the pork belly in a crosshatch pattern without cutting into the meat. Rub the skin with salt and white pepper.
2. Place the pork belly skin-side up on a rack in a roasting pan. Roast in a preheated oven at 375°F (190°C) for 45-50 minutes, or until the skin is crispy and golden brown. Let rest for 10 minutes, then cut into 1/2-inch thick slices.
3. While pork roasts, prepare the sauce: In a small bowl, whisk together soy sauce, Shaoxing wine, rice vinegar, sesame oil, and sugar.
4. Wash and trim the Chinese broccoli. Mince the garlic and ginger.
5. Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic and ginger and stir-fry for 30 seconds until fragrant.
6. Add Chinese broccoli to the skillet and stir-fry for 3-5 minutes until tender-crisp. Pour in the prepared sauce and cook for another 1-2 minutes until heated through.
7. Serve the crispy pork belly slices immediately alongside the stir-fried Chinese broccoli, optionally with steamed white rice.