Chinese Five-Spice Braised Pork Belly with Bok Choy

Blanch the pork belly: Place pork belly cubes in a large pot, cover with cold water, and bring to a boil over high heat. Boil for 5 minutes, then drain and rinse the pork belly under cold water. Pat dry with paper towels.

In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of vegetable oil over medium-high heat. Add the blanched pork belly and sear until golden brown on all sides, about 8-10 minutes. Remove pork belly and set aside.

Reduce heat to medium. Add minced garlic and sliced ginger to the pot and sauté for 1 minute until fragrant. Stir in the Chinese five-spice powder and cook for another 30 seconds.

Return the seared pork belly to the pot. Add soy sauce, dark soy sauce, Shaoxing wine, chicken broth, and brown sugar. Bring the mixture to a simmer, then reduce heat to low, cover, and braise for 75 minutes, or until the pork belly is very tender.

After 75 minutes, add the halved baby bok choy to the pot, nestling it into the braising liquid. Cover and cook for an additional 5-10 minutes, or until the bok choy is tender-crisp and bright green. Serve immediately with steamed rice.