Ingredients

• ~2 pounds pork belly, preferably skin on, cut into 2-inch chunks

Braise

• One 2-inch piece fresh ginger, sliced and smashed
• 3 scallions, white and green parts, cut into 1-inch pieces
• One 3-inch cinnamon stick
• 2-3 tbs Allulose, depending on desired level of sweetness
• 2 whole star anis

Bok Choy

• 1 pound bok choy (1 medium head or 3 baby heads)
• 1 1/2 tablespoons peanut oil
• Coarse salt and freshly ground black pepper
• 1/4 cup water

Method

Braise

1. In a Dutch oven or well-seasoned wok, combine the braise ingredients. Bring to a boil over medium-high heat, stirring to dissolve the allulose, and boil for 12 to 15 minutes to infuse the liquid with the spices.

2. Slide the pork into the wok and lower the heat to a gentle simmer. Braise, uncovered, turning the pork with tongs from time to time so that it braises evenly, until the meat is fork-tender, about 3 hours. Monitor the heat so the sauce simmers modestly, never vigorously. If necessary, lower the heat.

Storage

At this point the pork can be cooled and refrigerated in the braising liquid overnight. To finish, lift off the solidified fat, reheat the pork gently in the liquid, then proceed with the bok choy and sauce reduction.

The pork can also be frozen after the braise stage, preferably with enough braising liquid to cover or mostly cover it. Thaw overnight in the refrigerator and reheat gently in the liquid before proceeding with the bok choy and sauce reduction.

Do not refrigerate or freeze the bok choy with the pork.

Bok choy

1. Rinse the bok choy thoroughly, paying close attention to the inside hollow at the base of each leaf, where dirt tends to gather. Drain. Cut the lower ribs crosswise into 1-inch pieces, and slice the leaves into slightly wider 1 1/2-inch strips. Set the stems and leaves aside in separate bowls.

2. When the pork is tender, turn off the heat and let it sit. Heat the oil in a large skillet over medium-high heat. Add the bok choy stems a handful at a time and cook, stirring, until the stems begin to throw off their water and soften some, 4 to 5 minutes. Immediately begin adding the leaves, stirring and tossing with tongs, and season lightly with salt and pepper. Add the water, cover, and lower the heat to medium. Simmer just until the bok-choy is crisp-tender, about 5 minutes more. Set aside in a warm spot.

Finish

With tongs, transfer the pork to a large platter, and cover loosely with foil to keep warm. Strain the braising liquid into a medium saucepan, and discard the solids. Skim some but not all of the clear fat from the surface—some fat is essential to the flavor, but the amount is up to you. Boil the braising liquid until it is reduced by one quarter to one half, about 8 minutes. Taste. It should be salty and intense.

Serve the pork and bok choy with a drizzle of the reduced braising liquid.

Inspirations

• All About Braising: Red Cooked Pork Belly with Bok Choy
• The Wok: Hong Shao Rou (Red Braised Pork Belly)