Pork belly, 1.5kg, skin removed and cut into big 5cm chunks
1 tbsp groundnut oil
3 tbsp light soft brown sugar
3 garlic cloves, crushed
1 cm fresh ginger, peeled & grated
4 spring onions, chopped
2 star anise
1 cinnamon stick, broken
4 tbsp shaoxing wine
2 tbsp light soy sauce
2 tbsp dark soy sauce
Heat a pan of water until boiling.
Drop in the pork pieces, bring back to a simmer and cook for 10 minutes, then drain well and leave to cool a little.
Heat a large, deep frying pan or casserole dish and add the oil. Stir in the sugar and cook, stirring, for a few minutes until the sugar has melted.
Add the garlic, ginger and spring onions and cook for 2-3 minutes, then add the spices and blanched pork and cook everything together until the pork takes on some colour.
Add the wine, soy sauces and just enough stock to almost cover the pork. Put the lid on and simmer gently for 3 hours. Take off the lid for the last half-hour or so and raise the heat so the liquid starts to evaporate. Keep cooking, turning the pork until the sauce is reduced, glossy and coating the pork. Serve with the greens and rice.