Red-Braised Pork (

• 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

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.

cooking oil, ginger, spring onion, shaoxing wine, chicken, anise, cassia bark, soy sauce, sugar, salt, lengths of spring onion greens

Taken from www.epicurious.com/recipes/food/views/red-braised-pork-em-hong-shao-rou-em-51147410 (may not work)