Ingredients

For the Pork

• 2.54 lbs / 1,154 g boneless pork shoulder country style ribs, cut into 2–3 inch chunks

• 1 tbsp / 15 ml vegetable oil

• 1 tbsp / 12 g white sugar (for caramelizing)

For the Braise

• ¼ cup / 60 ml Shaoxing wine

• ¼ cup / 60 ml dark soy sauce

• 2 tbsp / 30 ml regular soy sauce

• 1½ tbsp / 18 g brown sugar

• 2 cups / 475 ml water

• 3 cloves garlic, smashed

• ½ inch / 1.5 cm piece ginger, sliced

• 2 star anise

• 1 cinnamon stick

• 2 dried bay leaves

• ½ tsp / 1 g five spice powder

• 2 scallions, tied in a knot

Additional Notes

Pork Cut: Pork belly is probably the more traditional cut for this dish, but I used pork shoulder country style ribs — it's what I had on hand and it worked great.

Chili Crunch: I finished mine with chili crunch, as I do with most things. Completely optional.

Method

1. Blanch the Pork: Place the pork into a pot of cold water and bring to a boil. Cook for 5 minutes to draw out impurities. Drain, rinse under cold water, and pat dry.

2. Caramelize: Heat the vegetable oil in a large heavy pot or dutch oven over medium heat. Add the white sugar and let it melt undisturbed until it turns a deep amber caramel. Immediately add the pork and toss to coat evenly.

3. Deglaze: Pour in the Shaoxing wine and let it bubble for about 1 minute, scraping up any caramel from the bottom of the pot.

4. Build the Braise: Add the dark soy sauce, regular soy sauce, brown sugar, water, garlic, ginger, star anise, cinnamon stick, bay leaves, five spice, and scallions. Stir everything together and bring to a boil.

5. Braise: Once boiling, reduce the heat to a low simmer. Cover and cook for 1 hour 30 minutes, turning the pork occasionally.

6. Reduce the Sauce: Uncover the pot and increase the heat to medium. Let the sauce reduce for 20–30 minutes, stirring occasionally, until it thickens into a glossy glaze that coats the pork.

7. Serve: Remove the star anise, cinnamon stick, bay leaves, and scallion knots. Serve over sticky rice with the sauce spooned generously on top.