Dongpo Pork Belly

Bring a large pot of water to a rolling boil. Lower in the whole pork belly and blanch for 5 minutes. Drain and rinse under cold water. Pat thoroughly dry.

Cut the blanched belly into 5 cm squares, keeping the skin intact on each piece.

Heat the oil in a wide pan over medium-high heat. Lay the pork skin-side down and sear until the skin is lightly golden, about 3 minutes. Turn and briefly sear the meat side.

In a clay pot or heavy-based pot, lay the spring onion knot and ginger slices across the base to form a bed. Arrange the pork squares on top, skin-side down.

Pour in the Shaoxing wine, both soy sauces, and water. Tuck the rock sugar between the pieces.

Bring to a boil over high heat. Skim any foam, then reduce to the lowest possible simmer. Cover tightly and braise for 90 minutes.

Carefully flip each pork piece so skin faces up. Cover again and braise another 30 minutes.

Remove the lid and raise the heat to medium. Baste the pork repeatedly with the braising liquid as it reduces to a glossy, syrupy glaze, about 10–15 minutes.

Transfer the pork to a serving dish, skin-side up. Spoon the remaining glaze over each piece. Serve immediately with steamed white rice.