Ingredients

• 1 1/4 lb (500g) boneless pork belly, with skin, or shoulder
• 2 tbsp cooking oil
• 4 slices of unpeeled ginger
• 1 spring onion, white part only, crushed slightly
• 2 tbsp Shaoxing wine
• 2 cups plus 2 tbsp (500ml) chicken stock or water, plus more if needed
• 1 star anise
• Small piece of cassia bark or cinnamon stick
• Dash of dark soy sauce
• 2 tbsp sugar
• Salt, to taste
• A few lengths of spring onion greens, to garnish

Instructions

1. Cut the pork into 3/4-1 in (2-3cm) chunks.
2. Pour the oil into a seasoned wok over a high flame, followed by the ginger and spring onion and stir-fry until you can smell their aromas. Add the pork and stir-fry for a couple of minutes more. Splash in the Shaoxing wine. Add the stock, spices, soy sauce, sugar and 1 tsp salt. Mix well, then transfer to a clay pot or a saucepan with a lid.
3. Bring to a boil, then cover and simmer over a very low flame for at least 1 1/2 hours, preferably two or three. Keep an eye on the pot to make sure it does not boil dry; add a little more stock or hot water if necessary. Adjust the seasoning and add the spring onion greens just before serving.