Black bean chicken, pork, or beef is a Chinese takeout (and eat-in) classic. It comes together pretty fast but slicing the meat to the thinness you need to properly stir fry is a pain. Here we switch up the classic stir fry for a more chill-friendly slow but not-too-slow braise. You can have dinner on the table in less than an hour with little to no effort. The pork belly can be cut however you like, larger pieces means longer braise times, smaller pieces mean more cutting.    http://iamafoodblog.com/6-ingredient-bourbon-braised-black-bean-pork-belly/

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  2 tablespoons black bean sauce
  2 tablespoons oyster sauce
  2 tbsp bourbon (sub with sake, mirin, or shaoxing wine if needed)
  6 garlic cloves, crushed
  2 tbsp cornstarch (optional)
  1 lb pork belly

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