Ingredients

• Pork belly, skin on 600 g
• Vegetable oil 1 tbsp (13.5 g)
• Rock sugar or white sugar 30 g
• Shaoxing rice wine 3 tbsp (45 ml)
• Light soy sauce 2 tbsp (32 g)
• Dark soy sauce 1 tbsp (16 g)
• Ginger, sliced 4 slices (15 g)
• Scallions, cut into 5 cm pieces 2 (30 g)
• Star anise and cinnamon stick 2 pods and a 3 cm piece
• Water, hot 500 ml
• Water, for blanching to cover

Instructions

1. 1

   Cut the pork belly into 3 cm cubes, put them in a pot of cold water, bring to a boil and blanch for 3 minutes; drain and rinse.

2. 2

   Heat the oil in a wok over low heat, add the sugar and stir until it melts and turns amber, 3-4 minutes.

3. 3

   Add the pork and stir-fry for 3 minutes to coat it in the caramel, then add the ginger, scallions, star anise and cinnamon.

4. 4

   Pour in the Shaoxing wine and both soy sauces, stir for 1 minute, then add the hot water to just cover the meat.

5. 5

   Bring to a boil, cover and simmer on low heat for 60 minutes, stirring now and then.

6. 6

   Remove the star anise and cinnamon, raise the heat and reduce the sauce uncovered for 10-15 minutes, stirring, until it becomes a glossy glaze that coats the pork.

7. 7

   Serve hot with steamed rice.