Spicy Cajun Red-Braised Pork Belly with Chili and Jalapeño

1Cut the pork belly (2 pounds) into 1-inch cubes. Season with salt and black pepper.

2Heat the vegetable oil (2 tablespoons) in a large Dutch oven or heavy pot over medium-high heat. Add the pork belly (2 pounds) pieces and sear until browned on all sides. Remove the pork and set aside.

3In the same pot, add the chopped onion (1 large), minced garlic (4 cloves), and minced ginger. Sauté until the onion (1 large) is translucent and fragrant.

4Add the sliced jalapeños (2), Cajun seasoning (2 tablespoons), and chili powder (1 tablespoon) to the pot. Stir well to coat the onions and jalapeños (2) with the spices.

5Return the pork belly (2 pounds) to the pot. Add the soy sauce (¼ cup), dark soy sauce (¼ cup), rice wine, and brown sugar (¼ cup). Stir to combine all the ingredients.

6Pour in the chicken stock (2 cups) and add the star anise (2) and cinnamon stick (1). Bring the mixture to a boil.

7Reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours, or until the pork belly (2 pounds) is tender and the sauce has thickened.

8Stir in the tomato paste (2 tablespoons) and adjust the seasoning with additional salt and pepper if needed. Let it simmer for another 10 minutes.

9Remove the star anise (2) and cinnamon stick (1) before serving.

10Garnish with sliced green onions (2) and chopped fresh cilantro before serving.