Red-Braised Pork Belly

Put the pork in a pan of cold water, bring to the boil, and simmer for 3 minutes.

Drain, rinse the pieces under hot water and pat them dry. Discard the water.

Heat the oil in a heavy pot over a medium-low heat and add the sugar.

Let it melt and turn amber — 3-4 minutes. Watch it: from amber to burnt is about fifteen seconds.

Add the pork immediately and turn the pieces until they are coated and glossy.

Add the ginger, spring onions, star anise and cinnamon and fry for a minute.

Pour in the Shaoxing wine and let it bubble for 30 seconds.

Add both soy sauces and the hot water, which should almost cover the meat.

Bring to a simmer, cover, and cook at the barest bubble for 70 minutes.

Uncover, add the salt, raise the heat and reduce for 20 minutes, spooning the sauce over the pork as it thickens.

It is ready when the sauce is syrupy and clings to the back of a spoon and the fat is translucent.