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Chef Nick Liu serves pork belly at Chinese New Year. If you can't find Shaoxing rice wine, substitute dry sherry.

Servings: 4-6

Ready time: 2 hours 30 minutes

Wine pairings:

The pork belly is rich, slightly sweet and tender. It’s also versatile where reds are concerned, though I’d favour something with ample fruit to contrast with the meaty-earthy quality, preferably a jammy New World pinot noir or young, full-bodied red, such as California zinfandel or Australian shiraz. Beppi Crosariol


1 kilogram (2 pounds) pork belly

1 teaspoon salt

4 teaspoons sugar

3 tablespoons vegetable oil

1 tablespoon dark soy sauce

1/2 cup port wine

2 tablespoons Shaoxing wine

1/2 cup chicken stock

2 cloves garlic, peeled

2 whole star anise

1 tablespoon red rice, ground into a powder


Preheat oven to 300 F.

Cut pork into 1 1/2- to 2-inch cubes and season with salt.

Melt sugar with vegetable oil in an oven-proof heavy-bottomed skillet over medium-high heat. Continue melting until sugar is slightly brown, about 3 minutes. Add cubed pork and brown in caramelized sugar, turning to get colour on each side, about 5 minutes.

Add all remaining ingredients to pot and bring to a boil. Cover and transfer skillet to oven. Cook for 2 hours or until pork is very tender. Remove from oven. If the sauce is watery, uncover skillet and reduce on the stove over medium heat until it reaches a smooth consistency.

Place pork in a shallow bowl with rice.

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