Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 1.5 kilograms of boneless pork belly into 2-inch cubes and pat them dry with paper towels, then sear all sides of the pork belly cubes in a large pot over medium-high heat until deeply golden brown.

2. 2

   Finely mince 1 whole preserved lemon, discarding any seeds, and combine it in a small bowl with 1/4 cup light soy sauce, 2 tablespoons dark soy sauce, 1/2 cup Shaoxing wine, 2 tablespoons rock sugar, 4 slices fresh ginger, 4 cloves garlic (smashed), 2 star anise pods, 1 small cinnamon stick, and 1 teaspoon five-spice powder.

3. 3

   Transfer the seared pork belly to a slow cooker, pour the prepared sauce mixture over the pork, and add 3 cups of water or chicken stock, ensuring the pork is mostly submerged.

4. 4

   Cover the slow cooker and cook on low for 3 to 4 hours, or until the pork belly is fork-tender and the fat has rendered significantly.

5. 5

   Carefully remove the pork belly from the slow cooker and skim any excess fat from the surface of the braising liquid, then return the liquid to a saucepan on the stovetop over medium heat.

6. 6

   In a small bowl, whisk together 2 tablespoons of cornstarch with 2 tablespoons of water to create a slurry, then gradually whisk the slurry into the simmering braising liquid and cook for 2-3 minutes until the sauce thickens to your desired consistency.

7. 7

   Return the cooked pork belly to the thickened sauce and gently coat, then garnish the Slow-Cooked Five-Spice Pork Belly with Preserved Lemon with 1/4 cup chopped fresh green onions before serving.