Braised pork belly with mei gan cai

Soak the mei gan cai in clean water for one hour; set aside.

Slice skin-on pork belly into 1/3-inch slabs, stack and dice into 1/3-inch pieces.

Heat the wok on high to smoking, add 1/2 tbsp oil, then the pork; spread out and cook about five minutes, stirring about once a minute, until about a quarter cup of lard has rendered.

Chop 3 slices ginger, 5 garlic cloves, 2 shallots and 3 scallions finely in a blender.

Turn off the heat, push the pork aside and spoon off some of the fat.

Add the chopped aromatics, 1 star anise, 1 cinnamon stick and 3 bay leaves; return to medium heat and stir until fragrant, then mix with the pork a few minutes.

Pour in 1/3 cup Shaoxing wine and stir to deglaze.

Season with 4 tbsp light soy sauce, 2 tbsp dark soy sauce, black pepper to taste and 3 tbsp rock sugar.

Add 3.5 cups water, bring to a boil on high, then simmer on low for 1 hour 40 minutes in total.

After 40 minutes, drain the soaked mei gan cai, rinse several times to remove salt, squeeze dry and add to the pork; braise the remaining hour or until tender.

Remove the spices, then reduce the sauce over high heat until thick, stirring constantly as it burns easily; taste and adjust.