Begin by cutting your pork belly into 2-3 cm chunks (about 1 inch). Place the pieces into a pot, then fill it with cold water until the meat is just submerged. Bring the water to a vigorous boil.

Once it gets boiling, watch for frothy impurities that rise to the top. Grab a spoon, and carefully skim those off; they can be a bit pesky. After about 5 minutes, drain the pork in a colander and give it a good rinse under cold running water. This step ensures you start with a clean base for your flavor-packed dish.

Next, take a clean pot — ideally a smaller one for better flavor concentration. Add the blanched pork belly pieces back into the pot. Pour in the Shaoxing rice wine until it’s just covering the meat. Then, add the light soy sauce, dark soy sauce, ginger slices, star anise, bay leaves, and the Sichuan peppercorns for that extra kick.

Heat the mixture over medium heat until it comes to a full rolling boil. Once boiling, immediately cover the pot with a lid, reduce the heat to low, and let it simmer gently for about 1 to 1.5 hours. You want the meat to become fork-tender, which means it should fall apart with just a gentle nudge. Stir occasionally to ensure all the pieces are soaking up that savory goodness.

Remove the lid, and now it’s time to add the rock sugar, stirring until it dissolves into the sauce. Turn the heat up to high; you want the liquid to come back to a boil. Let it bubble away fiercely, stirring occasionally, until the broth thickens and reduces to just enough to coat the bottom of the pot.

Finally, serve your Asian Pork Belly hot with plain steamed rice and your choice of stir-fried vegetables. It’s a simple yet satisfying dish that’s sure to please.