Ingredients

• 700 g skin-on pork belly
• 40 g yellow rock sugar
• 60 ml Shaoxing wine
• 1 tbsp Shaoxing wine
• 2 tbsp light soy sauce
• 1½ tbsp dark soy sauce
• 1 tbsp neutral oil
• 30 g fresh ginger
• 3 stalks scallions
• 1 star anise
• 500 ml hot water

Method

1. 01
   Cut the pork Cut the pork belly into cubes about three centimetres on each side, keeping some skin, fat and lean on every piece.
2. 02
   Blanch the pork Put the pork in a pot of cold water with three slices of the ginger and one tablespoon of Shaoxing wine, bring it to a boil, then boil for three minutes.
3. 03
   Rinse and drain Drain the pork, rinse each piece under warm water to wash off the scum, and pat it dry.
4. 04
   Sear the pork Heat the oil in a wok over medium heat and fry the pork, turning often, until the edges are lightly golden and some fat has rendered out, about five minutes.
5. 05
   Caramelise the sugar Push the pork to one side, add the rock sugar to the oil and stir over low heat until it melts and turns a deep amber colour, about two minutes.
6. 06
   Coat and add aromatics Toss the pork in the caramel until every piece is coated, then add the rest of the ginger, the scallions and the star anise and stir for thirty seconds.
7. 07
   Add wine and soy Pour the Shaoxing wine around the edge of the wok, then add the light soy sauce and dark soy sauce and stir to coat the pork evenly.
8. 08
   Add water and boil Pour in enough hot water to just cover the pork and bring it to a boil.
9. 09
   Braise slowly Cover, turn the heat to low and simmer gently for one hour and fifteen minutes, stirring once or twice, until a chopstick slides easily through the skin.
10. 10
    Reduce the sauce Take off the lid, remove the scallions, turn the heat to high and stir often until the sauce thickens and clings to the pork in a glossy coat, about ten minutes.
11. 11
    Serve Spoon the pork and its sauce into a dish and serve hot with steamed rice.