Chinese Barbecue Pork

Ingredients

• 2 pounds fresh pork belly
• 2 cups water
• 3/4 cup red wine vinegar
• 3/4 cup sugar
• 3/4 cup light soy sauce
• Four 1/2-inch-thick slices fresh ginger, unpeeled
• 4 dried chiles de árbol
• 3 black peppercorns
• 2 star anise
• 3 garlic cloves
• 1 package hot dog buns
• Hoisin sauce
• Chile sauce
• 2 scallions, thinly sliced
• 1/2 bunch cilantro, leaves and tender stems only, roughly chopped

Directions

1. Heat the oven to 325 degrees F. Set the pork belly on your cutting board and, with a long chef’s knife or something similar, cut it into even 1-inch-thick pieces. Aim for long, steady passes with the blade instead of pushing down; it takes a little patience, but you’ll get neater slices.
2. In a medium bowl, stir together the water, red wine vinegar, sugar, soy sauce, ginger, chiles, peppercorns, star anise, and garlic.
3. Arrange the pork belly in a square cake pan or a similar baking dish. Pour the marinade over the top, cover the pan with aluminum foil, and transfer it to the oven. Cook for 1 hour. Take off the foil, increase the oven temperature to 350 degrees F, and return the pan to the oven for about 40 minutes more, stirring every 8 to 10 minutes. During this stage, the pork fat renders, the meat becomes tender, and the braising liquid cooks down into a glossy reddish glaze. Keep cooking and stirring until the pork has the color you want.
4. Use tongs or a slotted spoon to lift the pork belly pieces from the pan and tuck them straight into the hot dog buns. Finish with hoisin sauce, chile sauce, scallions, and cilantro. Eat right away, over the sink or trash can, no plates or napkins.