Braised Pork Belly with Black Bean

Rinse black beans and soak in cold water for 30 minutes. Drain and set aside.

Cut pork belly into 3cm cubes. Pat dry with paper towels.

Peel and dice yellow onion. Smash garlic cloves with the flat of your knife. Peel and slice ginger. Cut scallions into 5cm lengths.

In a large Dutch oven or heavy pot, heat 15ml sesame oil over medium-high heat. Add onion, garlic, ginger, and scallion. Stir-fry until fragrant and lightly golden, about 2 minutes.

Add pork belly cubes to the pot. Sear on all sides until golden brown, about 5 minutes total.

Pour in soy sauce, add white sugar and star anise. Stir to coat the pork evenly.

Add enough water to just cover the pork (about 400ml). Bring to a boil, then reduce heat to low. Cover and simmer for 60 minutes, stirring occasionally.

Add drained black beans to the pot. Continue to braise, covered, for another 30 minutes until pork is tender and beans are soft.

Remove lid. Increase heat to medium. Cook for 5-10 minutes to reduce and thicken the sauce, stirring occasionally.

In a small bowl, mix cornstarch with 2 tablespoons of cold water. Stir into the pot to create a glossy sauce. Simmer for 2 more minutes.

Season with salt and white pepper. Remove star anise. Serve hot over steamed white rice.