Clean the pork belly thoroughly. Blanch the pork belly in boiling water for 10 minutes to remove impurities, then rinse and pat dry.
2
Heat a wok or large pan over medium-high heat. Sear all sides of the pork belly until golden brown. Remove from heat and set aside.
3
In a clean pot, combine Shaoxing wine, light soy sauce, dark soy sauce, rock sugar, sliced ginger, scallions, star anise, cinnamon stick, and 500g water. Bring the mixture to a simmer.
