Braised Pork Belly (Hong Shao Rou)

1. Cut pork belly into 1.5-inch cubes. Blanch in boiling water for 5 minutes, then drain and rinse well. 2. Heat vegetable oil in a large pot or Dutch oven over medium heat. Add pork belly and sear until lightly browned on all sides. Remove pork belly and set aside. 3. In the same pot, add rock sugar and melt until it caramelizes into a deep amber color. Be careful not to burn it. 4. Add ginger, scallions, star anise, and cinnamon stick to the pot and stir-fry for 1 minute until fragrant. 5. Return pork belly to the pot. Add Shaoxing wine, light soy sauce, dark soy sauce, and water/broth. Bring to a boil. 6. Reduce heat to low, cover, and simmer for 60-90 minutes, or until the pork is very tender and easily pierced with a chopstick. 7. Remove lid, increase heat to medium-high, and reduce sauce until it thickens and coats the pork. Stir gently to prevent sticking. 8. Serve hot with steamed rice and enjoy the rich, savory flavors.