Red Braised Ginger Pork Belly with Pickled Chilies | Sing Kee

Ingredients

• 2 pounds of pork belly
• 2 to 3 inches of fresh ginger, peeled and thinly sliced
• 3 to 4 cloves of garlic, finely chopped
• 2 to 3 tablespoons of vegetable oil
• 2 to 3 tablespoons of Shaoxing wine or dry sherry
• 3 to 4 tablespoons of light soy sauce
• 2 tablespoons of dark soy sauce
• 2 tablespoons of rock sugar or brown sugar
• Water or chicken stock, enough to cover the pork
• 1 to 1 1/2 teaspoons of star anise powder
• 1 cinnamon stick
• Fresh red chillies (such as Fresno or cayenne)
• 1 cup of white vinegar
• 1 cup of water
• A pinch of sugar
• A pinch of salt