Braised Pork Belly over Rice

If your pork belly is a large slab, slice lengthwise into 1" thick strips.

Place the strips in the freezer for 20 minutes — this firms them up and makes slicing much easier, especially with a less sharp knife.

Remove from the freezer and slice ¼" thick.

Cut larger chunks for meatier bites, or smaller pieces if you want the pork to meld into the rice.

Mince 3 cloves of garlic.

Bring your wok or pot to temperature over medium-high heat.

Add 1 Tbsp of high-heat oil.

Add the pork belly. Once fat begins rendering at the bottom, add the minced garlic.

Stir and cook until the pork belly is nicely browned.

Add ¼ cup rice wine and give a quick stir.

Add the remaining ingredients:

• ½ cup deep-fried shallots
• ⅓ cup soy sauce
• 2 cups water
• 10 g rock sugar (or 1 tsp granulated sugar)
• 1 Tbsp peanut butter

Mix everything together, then add the Junbei spice packet on top.

Bring to a boil, then reduce heat to a low simmer. Cook for 1–2 hours, until the pork is tender and the sauce has thickened.

Serve over steamed white rice and garnish with fresh cilantro.