Panceta de cerdo estofada

Ingredientes

• 1 1/2 pounds boneless pork belly with skin
• 2 tablespoons high heat oil (such as avocado oil or other neutrally flavored oil)
• 4 thick slices fresh ginger (unpeeled, about a 2-inch piece)
• 3 green onions (white parts only, chop green parts for garnish)
• 2 tablespoons Shaoxing wine
• 1 1/2 cups low-sodium chicken stock
• 1 teaspoon dark soy sauce
• 1 tablespoon honey
• 1 star anise
• pinch ground cinnamon
• 1 teaspoon fine sea salt

Preparación

1. 1

   Cut pork belly into 1-inch chunks.

2. 2

   Heat oil in a large, heavy bottomed pan over medium-high heat until nearly smoking. Add ginger and green onion whites; cook and stir until fragrant. Add pork; cook and stir 2 minutes, then drizzle with Shaoxing wine.

3. 3

   Add chicken stock, soy sauce, honey, star anise, cinnamon and salt and stir well to combine; bring mixture to boil. Once boiling, reduce heat to low; cover and simmer for at least 1 1/2 hours and up to 3 hours. Stir occasionally and do not allow the liquid to boil dry; add more stock or water if needed.

4. 4

   Remove and discard star anise, ginger and green onion whites. Taste and adjust seasoning as needed. To thicken any liquid that remains, remove lid and increase heat to medium-high; cook and stir to thicken sauce and coat pork belly. Serve garnished with chopped green onion.