Red-Braised Pork Belly (Hong Shao Rou): Mao's Pork

Place the pork belly pieces in a pot of cold water. Bring to a boil, blanch for 5 minutes, then drain and rinse under cold water. Pat dry.

Heat the oil in a wide, heavy pot or Dutch oven over medium heat. Add the rock sugar and stir constantly until it melts and turns amber-colored -- about 3-4 minutes. Watch carefully; it can burn quickly.

Add the blanched pork belly pieces and toss to coat in the caramel for 1-2 minutes until the pieces are lightly colored.

Add the Shaoxing wine and let it sizzle for 30 seconds. Add the light and dark soy sauces, then add enough water to just cover the pork (about 400-500ml).

Add the ginger slices, scallions, star anise, and cinnamon stick. Bring to a boil, then reduce heat to the lowest setting. Cover and braise for 60 minutes.

Remove the lid and increase the heat to medium. Continue to cook for 20-30 minutes, turning the pork occasionally, until the sauce reduces to a thick, glossy glaze that coats the pork.

Remove the aromatics. Serve over steamed white rice, with braising sauce spooned generously over the top.