1 lb pork belly
1 T oil
3 scallions, cut into 3-inch lengths
1″ peeled ginger, cut into slices
2 1/4 C water
3/4 C light soy sauce
3 1/2 T shaoxing wine
2 1/2 T brown sugar (or 1 oz rock sugar if you have it)
Bring a pot of water to a boil. Blanch the pork belly by adding it to the boiling water and letting it go for five minutes undisturbed. Drain water, remove pork, rinse and pat dry.
Add oil to a dutch oven or clay pot. When oil is hot, add ginger and scallions and stir-fry until aromatic. Add the water and let boil for 10 minutes.
Add soy sauce and shaoxing wine and bring to a boil. Add brown sugar and then the pork belly, skin side down. Cook for 5 minutes.
Lower heat to a simmer and braise pork for 30 minutes. Flip the pork belly so the skin side is up and continue braising for 2 hours.
Use tongs to gently remove pork from cooking vessel, and cut into small bite-size pieces using a sharp knife. Serve over rice or with steamed buns.