Stewed pork belly

 Variation of a popular Shanghainese Ribs dish with a Sichuanese twist.

1. Put a piece of belly pork (with skin) into a pot of boiling water flavoued with ginger and spring onion, cook for around 5 minutes to firm the meat.

2. Cut belly pork into 1 inch square pieces and place in a small casserole.

3. Add 1 cup of dark vinegar, 1/2 cup of dark soya sauce, 1/2 cup of liqueur, 1 cup of brown sugar, 1 inch of ginger (sliced), 3 whole star anise, 3 cloves, 1 tbsp Sichuan pepper, as much chili as you like. Pour enough water to cover the top of belly pork.

4. Bring to boil and simmer at low heat for 3 hours, with the lid slightly open. As the liquid level goes down, turn the pork pieces every half hour. Taste and adjust seasonings to achieve a sweet, sour, savoury, Ma & spicy hot taste. At the end of cooking, the sauce should be thick, shiny and the meat tender.