Dongpo Pork

makes 2 servings

WHAT YOU NEED

• 500g pork belly, or neck, cut into 5cm squares
• 2 tbsp vegetable oil
• 5 thin slices ginger
• 2 spring onions, cut into 3cm segments
• 4 cloves garlic, each cut into quarters
• 1 star anise
• 1 cinnamon quill, about 5cm
• 3 tbsp brown sugar
• 1 cup light soy sauce
• 1 tbsp dark soy sauce
• 2 cups Shaoxing wine
• 10-12 lengths of spring onion, blanched and cooled

HOW TO MAKE
Lay two pieces of the blanched spring onion in a cross pattern and place a square of pork, skin side down, in the center. Tie the ends as tight as possible without breaking the spring onion. Set aside.

Heat the oil in a wok and sauté the ginger, spring onion segments and garlic for 30 seconds. Add the star anise and cinnamon and sauté until fragrant. Place this into the bottom of a pan and lay the pork, skin side down, over the fried ingredients in a single layer.

Add a little more oil to the hot wok, if needed, add the sugar and stir until caramelized. Now add the soy sauces and a touch of water and bring to the boil. Remove from heat and pour this over the pork.

Place the pan containing the pork over medium-high heat and pour the Shaoxing over. Bring to the boil then reduce to a low simmer. Cover with a lid or bamboo steamer lid, leaving a gap for steam to escape. 

Cook for about an hour and then gently turn each piece of pork, skin side up. Cook for a further hour, until tender and caramelized. The sauce should reduced and almost syrupy.
Serve with rice and Asian greens or as they do in China, between two halves of a bread bun to catch all the juices.