Pork belly braised low and slow in soy sauce, Shaoxing wine and rock sugar until it turns dark, sticky and fall-apart tender. Shanghai's version leans sweeter than its Hunan cousin, reflecting the region's love of sugar in savoury dishes.
Blanch the pork
Bring a pot of water to a boil, add the pork belly, and blanch for three minutes to remove impurities, then drain.
3 minCaramelise the sugar
Heat the oil in a heavy pot over medium heat, add the rock sugar, and stir until it melts into a deep amber caramel, about two minutes.
Coat the pork in caramel
Add the blanched pork to the caramel and stir-fry for three minutes until every piece is glossy and richly coloured.
3 minAdd aromatics and braising liquid
Add the ginger, spring onion whites and star anise, stir for thirty seconds, then pour in the Shaoxing wine, light soy sauce, dark soy sauce and hot water.
1 minBraise slowly
Bring to a boil, then cover and simmer gently for seventy minutes, stirring occasionally, until the pork is fork-tender.
70 minAdd the eggs and reduce
If using, add the peeled hard-boiled eggs, then uncover and simmer for a further fifteen minutes over medium heat until the sauce reduces to a thick, glossy glaze.
15 minServe
Transfer to a serving dish, scatter with the green spring onion, and serve hot with steamed rice.
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