Ingredients
750 g fresh pork belly (about 1.6 lbs), 50 g pine nuts, 1 lotus leaf.
Seasonings
200 g peanut oil, 50 g rock sugar, 30 g soy sauce, 25 g Shaoxing wine, 15 g salt, 5 g each Sichuan peppercorns, sesame oil, scallions, and ginger, 3 g cloves, and tea leaves and crispy rice to taste.
Instructions
1. Scrape and wash the pork belly clean, then marinate it with salt, Shaoxing wine, and Sichuan peppercorns. After marinating, rinse it clean, pat dry with paper towels, insert a metal skewer into the meat, and roast it skin-side down over high heat until the skin turns scorched yellow. Remove from heat, soak in clean water, then scrape and wash it clean.
2. Place a bamboo mat in a large clay pot, add the square pork, then pour in soy sauce, Shaoxing wine, rock sugar, salt, cloves, scallions, and ginger. Add water and bring to a boil, then reduce to low heat and braise until the meat is tender and falling apart. Line a wire rack with lotus leaves and place the pork skin-side up on top. In the pot, add tea leaves, sugar, and burnt rice (or crispy rice), then set the wire rack inside. Cover and cook over high heat for 2-3 minutes. Remove from heat, take out the pork, cut into pieces, arrange on a plate, and drizzle with sesame oil.
3. Quickly fry the pine nuts in oil until lightly golden, then sprinkle them over the meat. This dish is golden in color, with tender, flavorful meat and a wonderful aroma.