Hong Shao Rou (Red Braised Pork Belly)

Cut pork belly into 3–4cm cubes. Blanch in boiling water with ginger and scallion for 5 minutes. Drain and pat dry.

In a dry wok, cook rock sugar over medium heat until it melts into amber caramel. Watch closely — do not burn.

Add pork belly cubes and toss to coat in caramel. Let sear 1 minute.

Add rice wine and let it sizzle. Add both soy sauces, star anise, cinnamon, remaining ginger and scallion.

Pour in water just to cover the pork. Bring to a boil, then reduce to a very low simmer. Cover and braise 1.5 hours.

Uncover. Increase heat to medium-high. Reduce sauce, stirring occasionally, until thick and glossy — about 15 minutes.

Serve over steamed rice. The pork should be fall-apart tender with a lacquered finish.