Shanghai red-braised pork

Step 1: Put 1 ½ lb skin-on pork belly in a pan of cold water, bring to the boil and simmer for 3 minutes to clean it. Drain, rinse and pat very dry.

Step 2: Heat 1 tbsp neutral oil and 1 ⅜ oz rock sugar in a wok or heavy pan over a low heat, stirring, for 3–4 minutes, until the sugar melts and turns a deep amber. Don't let it go dark brown or it will taste bitter.

Step 3: Add the pork at once and turn up the heat to medium. Stir-fry for 3 minutes, until every cube is coated in caramel. Stand back, as it may spit.

Step 4: Add 4 slices fresh ginger, 3 spring onions and 3 tbsp Shaoxing wine and let it bubble for 30 seconds, then stir in 2 tbsp light soy sauce and 1 tbsp dark soy sauce.

Step 5: Pour in 2 cups hot water; it should just cover the meat. Use hot water, not cold: cold water hitting the hot meat tightens it and it never turns fully tender. Bring to the boil.

Step 6: Cover and simmer over a low heat for 60 minutes, stirring now and then, until a chopstick slides into the lean easily. The pork is well past the safe 145°F (145 °F).

Step 7: Uncover, discard the ginger and spring onions, turn the heat to high and reduce the sauce for 8–10 minutes, tossing the pork, until it is thick and coats each cube like syrup. Taste and add ¼ tsp salt if needed.

Step 8: Leave to rest for 3 minutes, then serve with steamed rice and stir-fried greens.