BRAISED PORK BELLY

Braised Pork Belly
1 bunch scallions
1 4-pound pork belly
Salt and ground black pepper
2 tablespoons canola oil
2 ounces ginger, chopped
1 carrot, chopped
1 rib celery, chopped
¼ cup plum wine
¼ cup white wine
2 cups soy sauce
1 cup mirin
5 star anise
8 baby bok choy, rinsed and cut through the core into ½ -inch pieces
Chinese hot mustard (optional)
Cooked udon noodles or rice (optional).
1. Preheat oven to 400 degrees. Remove and thinly slice the dark green parts of the scallions, enough for 2 tablespoons, and set them aside. Cut the white and light green parts into 1-inch pieces.
2. Season the pork with salt and pepper. In a braising pan, heat the oil over medium-high heat. Brown the pork on all sides. Transfer to a plate.
3. Add the 1-inch scallion pieces, the ginger, carrot and celery to the pan and cook over medium-high heat until the scallions are tender, about 5 minutes. Add the wines, bring to a boil and reduce by half. Return the pork to the pan, skin-side up. Stir in the soy sauce, mirin, star anise and enough water to cover the meat by three-fourths. Bring to a boil, then cover the liquid with parchment and the pan with a tightly fitting lid or foil. Braise in the oven until the pork is tender, about 2 hours.
4. Transfer the pork to a plate. Strain the braising liquid through a fine-mesh sieve. Discard the solids. Return the liquid to the pan, skim off the fat and bring to a boil. In batches, add the bok choy and boil until tender, about 2 minutes. Cut pork into ½ -inch-thick slices and divide, along with the bok choy, among 8 soup bowls. Pour the braising liquid over each and top with the sliced green scallions. If you choose, serve with Chinese hot mustard and cooked udon noodles or rice. Serves 8. Adapted from Beacon in Culver City, Calif.