Chinese Braised Pork Belly

Cut pork into eight 2x3-inch pieces.

Heat oil in a 6-quart Dutch oven over high heat. In 2 batches sear pork fat sides first until light golden 30 to 60 seconds per side. Transfer to a plate. Pour out all but 1 to 2 tablespoons of the drippings.

Add 1/3 cup sugar to pot; melt stirring if needed over medium-high heat. Cook until a light caramel color about 1 minute. Reduce heat to medium then return pork to pot turning pieces to coat. When sugar darkens to an orange color after about 1 minute add water; stir to loosen any sugar stuck to the bottom.

Add green onions garlic sherry soy sauce molasses star anise and remaining 2 tablespoons sugar. If needed add up to 1/2 cup additional water to nearly cover pork. Bring to a boil then reduce heat to medium-low. Simmer covered turning occasionally until a knife inserted 1/4 inch into the fat layer meets little resistance about 1 hour and 45 minutes.

Transfer pork to a plate with a slotted spoon; loosely cover. Skim fat and drain solids from cooking liquid. Return 4 cups liquid to pot and bring to a boil; simmer over medium-high heat until reduced to about 1 cup about 30 minutes. Sauce will thicken more as it cools.

Slice pork into twenty-four 1/2-inch-thick pieces. Working in batches warm pork with half the sauce in a large nonstick skillet over medium to medium-high heat. Turn pork frequently to coat and if desired let sear slightly. Garnish with cucumber slices and sliced green onion.