Hong shao rou

Place pork belly cubes in a pot with cold water. Bring to a boil, skim off any foam, and cook for 5 minutes. Drain the pork belly and rinse thoroughly with warm water. Set aside.

Slice ginger and cut scallion into large sections.

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