Red-Braised Pork Belly

Cut the pork belly into roughly 3 cm cubes. Start it in cold water with 2 ginger slices and 15 ml cooking wine. Bring to a boil, skim, cook for about 2 minutes, then rinse and drain thoroughly.

Dry the wok and pork well. Add no extra oil. Gently render the pork until lightly golden and some fat has released; remove the pork and leave only a thin film of fat in the wok.

Add 20 g rock sugar to the thin film of rendered fat. Heat gently, moving it carefully, until fully melted into an even amber syrup with fine bubbles.

Return the pork and toss to coat in the caramel. Add the remaining 2 ginger slices, scallion whites, 2 star anise, 2 bay leaves, and 1 small piece of cassia bark. Fry until aromatic, then add 30 ml light soy, 15 ml dark soy, and the remaining 15 ml cooking wine; toss evenly.

Add enough hot water to just cover the pork. Bring to a boil, reduce to a gentle simmer, cover, and braise for about 50 minutes, turning occasionally, until tender but still intact.

Uncover and remove the star anise, bay leaves, and cassia bark. Increase the heat and turn the pork gently until the sauce is glossy and clings to the cubes while a small amount remains. Transfer to the locked bowl and garnish with sliced scallion greens.