Hong Shao Rou (Braised Pork with Brown Sauce)

Cut the pork belly into 3-4 cm cubes.

In a large pot, add the pork belly and cover with cold water. Add 20g of ginger slices and 20g of scallion sections. Bring to a boil and simmer for 5 minutes, skimming off any foam. Drain the pork belly and rinse under warm water, then pat dry thoroughly.

Heat a wok or heavy-bottomed pot over medium heat. Add the cooking oil and then the rock sugar. Stir continuously until the rock sugar melts and turns into a rich amber caramel. Be careful not to burn it.