Put Pork belly in a pot and cover with cold Water. Bring to a boil and boil for 5 min, skimming the grey foam that rises. Drain, rinse the pork under warm water and pat it dry. This is what keeps the braise clean and the sauce glossy instead of cloudy.

⚠ Don't skip the blanch. Without it the fat scum clouds the braising liquid and the sauce never turns to lacquer.

• Pork belly
• Water