Spicy Cajun Red-Braised Pork Belly with Chili and Jalapeño

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

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

3.In the same pot, add the chopped onion, minced garlic, and minced ginger. Sauté until the onion is translucent and fragrant.

4.Add the sliced jalapeños, Cajun seasoning, and chili powder to the pot. Stir well to coat the onions and jalapeños with the spices.

5.Return the pork belly to the pot. Add the soy sauce, dark soy sauce, rice wine, and brown sugar. Stir to combine all the ingredients.

6.Pour in the chicken stock and add the star anise and cinnamon stick. Bring the mixture to a boil.

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

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

9.Remove the star anise and cinnamon stick before serving.

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