we have food at home.

~ingredients:

• 2 lb pork belly 
• 5 slices ginger
• 3 green onion
• 1/2 cup shaoxing wine
• 1/4 cup soy sauce
• 2 tbsp dark soy sauce
• 2 star anise
• 2 tbsp rock sugar
• 1 tbsp sichuan peppercorn
• 2 bay leaf 
• 8-10 shiitake mushrooms (rehydrated if using dried)
• 3 cups water

~instructions: 

1. If using dried shiitake mushrooms, rehydrate and keep the mushroom water for later. 
2. Cut the pork belly into 2-3 inch chunks, and place into a pot. 
3. Fill the pot with enough water to cover the pork belly, and place over medium-high heat. 
4. Let the pork belly come to a boil, and blanch the pork belly for 5 minutes. 
5. Drain, and set aside. 
6. Slice ginger into thin slices, and chop green onion into thirds.
7. Heat up a dutch oven (or deep braising pot) over medium heat. 
8. Once hot, add in the rock sugar and let it melt, stirring occasionally. 
9. When the rock sugar melts and starts to carmelize, add in the pork belly and sear until browned on all sides. 
10. Add in the ginger slices, green onion, star anise, sichuan peppercorn, and bay leaf. 
11. Pour in shaoxing wine, mushroom water, dark soy sauce, and soy sauce. 
12. Add in the shiitake mushrooms, and let the liquid come to a low boil. 
13. Once the liquid starts bubbling, lower the fire to a simmer, and cover. 
14. Simmer the pork belly for 1.5 to 2 hours, until the pork belly easily comes apart with a fork. 
15. Once ready, turn off the fire, and serve over rice. Enjoy!