Pour water into your wok and bring to a boil.

While you’re waiting for the water to boil, smash your ginger and star anise. Roughly chop your ginger and add these to your wok along with a teaspoon of salt.

Separate the white part of the spring onions from the greens, and smash the whites while leaving the greens aside. Add the whites to your wok along with sugar and give it a stir.

Prepare a large bowl of ice water.

Now add the pork belly to your wok and blanch for 3-5 mins on medium heat. Use a strainer to skim the foam from the top of the water until the water is clear, then discard. Once it’s done, add all of the pork belly to your ice water.

Now for the sauce, chop your ginger into a few pieces then smash your ginger. Smash your garlic and remove the skin. Roughly chop your shallot.

Chop your pork belly into 3cm pieces.

Using a clean wok, on medium heat, pour in 3 tbsp of vegetable oil and add your ginger, garlic and shallot. Give it a stir then add your palm sugar and bash to break it into smaller pieces. When the sugar starts to melt and becomes sticky, add your pork belly and give it a good mix so everything’s evenly coated.

Add the remaining sauces and seasonings to your wok. Cover with a lid and leave to braise on low heat for 45 mins on low heat. If the pork is tender but the sauce hasn’t reduced, remove the lid and bring to a boil until the glaze is sticky.

When the pork is cooked, evenly pour over a tbsp of shaoxing wine. Garnish with spring onions and serve with steamed rice – enjoy!