Spicy Oyster Sauce Braised Abalone Pork Belly

Method

1. Prepare the Pork: Blanch the pork belly cubes in boiling water for 3 minutes. Drain, rinse, and pat them completely dry.
2. Infuse the Oil: Heat the 2 tbsp of spicy oil in a heavy-bottomed pot over medium heat. Add the ginger and garlic slices. Cook for about a minute, allowing them to sizzle and infuse the oil with their fragrance. The oil will become even more aromatic.
3. Sear the Pork: Turn the heat up to medium-high. Add the pork belly pieces in a single layer (work in batches if needed). Sear until they are golden brown on all sides. The spicy oil will cling to the pork, giving it a head start on flavor.
4. Build the Base: Reduce the heat to medium. Add the oyster sauce and dark soy sauce directly to the pot. Stir-fry everything for about a minute until the pork is well-coated and the sauce smells fragrant.
5. Braise: Pour in the reserved liquid from the canned abalone, the Shaoxing wine, and the sugar. Add the 1 ½ cups of water. Stir everything together, scraping up any browned bits from the bottom of the pot. Bring to a boil, then cover, reduce the heat to low, and simmer for 1 hour
6. Add Abalone & Final Heat: Turn the heat to low. Gently place the canned abalones into the pot. Now, for the spicy kick, stir in the Chili Crisp (with the crunchy bits!). Let everything simmer together for just 3-4 minutes to warm the abalone through and meld the flavors.
7. Finish and Serve: Just before serving, stir in the sesame oil for a final layer of aroma.