Chinese Style Beer Braised Pork Belly

Ingredients:

• Swift Pork Belly
• 3 cups dark beer, stout or porter is best
• 3 Tbsp soy sauce
• 2 Tbsp dark soy sauce
• 2 Tbsp Shaoxing cooking wine
• 1 onion, sliced
• ginger, about 4 cm, sliced
• 2 cloves garlic
• 1 tsp Chinese five spice powder
• 2 yellow rock sugar, or 2 1/2 tbsp of regular sugar
• green onions, finely chopped
• toasted sesame seeds

Directions:

1. Slice the ginger and onions and roughly smash the garlic.
2. Cut the Swift Pork Belly into 2 – 3-inch chunks.
3. In a skillet or heavy-bottomed pot, set the heat to medium and add in pork belly. I should begin to brown. Use a lid to help shield any splattering grease.
4. About halfway through browning the pork belly, add in the onions, garlic, and ginger.
5. Once all the pork belly and onions have browned, add in the Chinese five spice, beer, rice vinegar, broth, soy sauces, Shaoxing cooking wine, and sugar.
6. Set the stove to high and bring everything to a vigorous boil. Boil it for 15 minutes, uncovered.
7. Once everything has boiled for 15 minutes, set the stove to medium-low to low heat and place a lid on the pot. The braising liquid should be at a low rolling boil. 
8. Check on the pot at the 45-minute mark to make sure the sauce hasn’t reduced to less than half the amount of liquid, and that it isn’t burning. If the sauce is a syrupy consistency, then it’s done. If the sauce hasn’t reduced to a syrupy consistency, cook it for another 35 minutes, but check it every 10 minutes to avoid burning. Continue cooking until sauce has thickened.
9. Serve with white rice, plain noodles, or mashed potatoes.