Jiangsu-Style Braised Pork with Napa Cabbage

Method

1. Cut pork belly into 1-inch cubes and set aside.
2. Shred napa cabbage and set aside.
3. In a wok or pot, heat sesame oil, then sauté garlic and ginger until fragrant.
4. Add pork, soy sauce, rice wine, and sugar. Cook until pork is browned.
5. Add napa cabbage and chicken broth. Bring to a simmer.
6. Cover and cook 15-20 minutes until pork is tender.
7. Mix cornstarch with 2 tbsp water, then stir into the pot to thicken sauce.
8. Serve hot with steamed rice.
9. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.