Shanghai Red-Braised Pork Belly

Blanch the pork belly cubes in boiling water for 3 minutes. Drain, rinse under cold water, and pat dry.

Heat the oil in a wok or heavy pot over medium heat. Add the rock sugar and stir constantly until it melts and caramelises to a deep amber. Do not let it burn to black.

Add the blanched pork to the caramel, skin-side down first. Toss to coat in the caramel. The pork will spit; keep a lid nearby.

Add the Shaoxing wine and stir. Add both soy sauces, ginger, spring onion, star anise, and water.

Bring to a boil, skim any foam, then reduce to a very low simmer. Cover and cook for 60 minutes.

Remove the lid and raise the heat to medium. Cook for 20–25 minutes more, turning the pork occasionally, until the sauce reduces to a thick, glossy lacquer that clings to the meat.

Remove the ginger, spring onion, and star anise. Transfer to a serving plate, sauce spooned over. Serve with plain steamed rice and a green vegetable.