Name: Sichuan Citrus Zest Hunan Braised Pork Belly
Total time: 122 min
Yield: 4 servings
Cuisine: Hunan Chinese
Ingredients: 500g pork belly; 4 large eggs; 3 tbsp soy sauce; 2 tbsp dark soy sauce; 1 tbsp sugar; 1 tbsp rice wine; 1 tsp ginger paste; 2 cloves garlic; 2 star anise; 1 cinnamon stick; 1 tbsp orange zest

A zesty twist with a hint of citrus that complements the bold spices of Sichuan cuisine.

Method

Place pork belly in a pot with enough water to cover. Bring to a boil, then simmer for 30 minutes.
Add soy sauce, dark soy sauce, sugar, rice wine, ginger, garlic, star anise, and cinnamon. Simmer for 1 hour.
Add orange zest to the pot with the soy sauce and dark soy sauce during preparation.
Meanwhile, boil eggs for 10 minutes, then cool and peel.
Add peeled eggs to the pot. Cook for 20 minutes more. Remove and slice pork belly.
Serve with the sauce and eggs.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.