Red-Cooked Pork Belly

1. 1

   Bring water to a boil in a 3- to 4-quart heavy pot.

2. 2

   Add pork belly and return water to a boil.

3. 3

   Skim foam, then add wine.

4. 4

   Reduce heat to moderate and briskly simmer, partially covered, skimming occasionally, 20 minutes.

5. 5

   Add all remaining ingredients except bok choy, reduce heat to low, and simmer, partially covered, turning pork occasionally, until skin and meat are very tender, about 3 hours.

6. 6

   Transfer pork with tongs and a spatula to a platter and keep warm, covered with foil.

7. 7

   Pour cooking liquid into a 12-inch heavy skillet (do not skim off fat) and boil until reduced to a syrup (about 1 cup), about 25 minutes.

8. 8

   Pour through a fine-mesh sieve into a bowl, discarding solids.

9. 9

   Cook bok choy in a large pot of boiling water until bright green and crisp-tender, about 2 minutes.

10. 10

    Drain thoroughly in a colander and pat dry with paper towels.

11. 11

    Arrange bok choy around pork and pour sauce over meat, drizzling a little over vegetables.

No additional tips available.