This exotic pork works well as part of a Chinese banquet with steamed veggies, rice and fish.
750g boneless pork belly (organic, if possible), cut into 3cm cubes
250ml shaoxing wine (Chinese rice wine)
3 cloves garlic, sliced
1 knob ginger, peeled and sliced
2 green (spring) onions, cut into 2cm lengths
3 tbsp dark soy sauce
4 star anise
3 cinnamon sticks
2 pieces dried tangerine peel (available from Asian grocers), soaked in hot water
1 small dried red chilli
3 tbsp crushed yellow rock sugar (available from Asian grocers; white sugar can be used as a substitute)
Place the pork in a large pot and cover with cold water. Bring to the boil and simmer for 1 minute, then strain and wash any foam from the pork.
In a clean pot, combine the blanched pork and the remaining ingredients. Add enough cold water to cover and bring to the boil. Reduce the heat, cover with baking paper and simmer for 1½ hours, or until the pork is tender, topping up the water as necessary.
Spoon the pork and the aromatics into a bowl. Return the sauce to the heat and boil for about 5 minutes until it thickens, then pour over the pork and serve.