Braised Pork Belly (Dormitory Electric Pot Version)

You need a versatile roommate who can help with cutting the meat. My roommate and I went to the supermarket early in the morning to buy pork belly, and the shop owner handed us a knife to cut it ourselves 😎

Add a few slices of ginger and scallions to boiling water and blanch the meat. Since we had pre-boiled water, it cooked faster. Ideally, you should remove the meat when the water boils again, but my pot was slow, so I didn't wait, and the difference was minimal.

Dry the pot. Since I used a non-stick electric pot, I added the meat directly to render the fat. A lot of oil will come out—just be patient. This step ensures the dish won't be too greasy later. Enjoy the process of flipping and frying the meat. Make sure all sides are evenly cooked. The rendered oil can be saved in a container; once cooled, it solidifies into white lard for reuse. PS: The oil may splatter due to the collagen in the skin, so be careful not to get burned.

Leave a little oil in the pot, add sugar (I used a mix of brown and white sugar for a special aroma), and caramelize it. Then add the fried meat and stir-fry. Add water to cover the meat, along with star anise, bay leaves, and dark soy sauce, and simmer.

You can also add side dishes like boiled eggs (lightly scored on the sides for better flavor absorption) and pre-soaked dried tofu sticks. Cooking time depends on the pot and power. I left it simmering while I went to class, and my roommate kept an eye on it. Taste and adjust seasoning—add salt or light soy sauce if needed. Once the liquid reduces, the dish is ready. Serve with a bowl of white rice—the eggs and tofu sticks are also incredibly flavorful. Clean your plate!