Braised Pork Belly with Preserved Vegetables

Method

1. Cut pork belly into 1-inch cubes and blanch in boiling water 2 minutes.
2. In a pot, sauté garlic and ginger, add pork and soy sauce, Shaoxing wine, and sugar.
3. Add preserved vegetables and water, bring to a simmer, and cook 1 hour.
4. Reduce sauce until thick, then serve warm.
5. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.