Hongshao Rou (Red Braised Pork Belly)

Cut the pork belly700 g into 3 cm cubes, mince the ginger1 tbsp and slice the spring onions4, keeping a few green slices back for garnish.

Heat the oil3 tbsp and sugar2 tbsp together in a medium saucepan over high heat until the sugar melts and turns brown.

Add the pork350 ml and brown it all over in the caramel.

Reduce the heat and add the stock, ginger, star anise, soy sauce2 tbsp and Shaoxing wine50 ml.

Cover tightly and simmer for 40 minutes, stirring now and then so it doesn't catch on the bottom.

Take off the lid, add the spring onions and boil until only a thick, dark gravy is left, about 10 minutes. Stir often towards the end.

Serve with rice, garnished with the reserved spring onion. It's even better made a day ahead and reheated.