Dongpo Pork (Chinese Soy-Braised Melt-in-Mouth Pork Belly)

Cut 900 g pork belly into thick blocks about 5 cm across, then tie each piece with kitchen twine so the layers hold together.

Blanch in boiling water for 5 minutes, rinse under cold water, and pat very dry.

Heat a pan well over high heat, then sear each block skin-side down for 2 to 3 minutes.

Watch for splattering fat, and stop once the surface is golden and firm rather than dark or burnt.

Line the bottom of a heavy pot with 2 green onion stalks and 1 tbsp ginger to create an aromatic base and reduce sticking.

Place the seared pork belly on top with the skin facing down.

Add 4 tbsp soy sauce, 4 tbsp rice wine, 2 tbsp sugar, and 700 ml water, then bring the liquid just to a boil.

Stir only the liquid gently so the sugar dissolves and does not sit on the bottom.

Cover and braise slowly over low heat for about 2 hours.

Spoon the liquid over the pork once or twice during cooking, and check that a chopstick slides into the lean meat with little resistance.

Lift the pork out and let it rest briefly while reducing the remaining liquid over high heat until glossy.

Slice the pork thickly, spoon the sauce over the pieces, and serve while the fat is soft and warm.