Bring a large pot of water to a boil. Add pork belly cubes and blanch for 2–3 minutes.
Drain and rinse the pork under hot water to remove impurities. Pat very dry with paper towels.
Tip: Parboiling removes excess scum and yields a cleaner, more balanced sauce.
Heat a heavy pan or Dutch oven over medium. Add neutral oil.
Add garlic, ginger, and scallion pieces. Stir for 30–60 seconds until fragrant.
Add pork belly cubes in a single layer. Sear 5–7 minutes, turning to brown most sides.
Goal: Light browning adds flavor; don’t chase a hard crust here.
Stir in light soy, dark soy, Shaoxing wine, water/stock, sugar, five-spice, star anise, and rice vinegar.
Bring to a gentle simmer. Cover and cook on low for 45–60 minutes, stirring every 10 minutes.
Check doneness: Pork should feel tender when pierced but still hold shape.
Remove the lid. Increase heat to medium. Let the liquid reduce, stirring frequently, 10–15 minutes.
If the sauce looks thin near the end, stir in the cornstarch slurry and cook 1–2 minutes until glossy.
Finish with sesame oil for shine and aroma.
For crisp edges, spread the glazed pork on a foil-lined sheet. Broil 1–2 minutes per side until lightly charred.
Return pork to the pan and toss in remaining glaze.
Top with sesame seeds and scallions.
Serve with steamed jasmine rice, garlicky greens, or quick-pickled cucumbers.
