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Cubed pork belly slow-braised in soy sauce and rice wine until meltingly tender — a signature Jiangnan braise.
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A famous Hangzhou dish said to be named after the Song-dynasty poet Su Dongpo. Hours of slow braising render the fat meltingly soft, tender enough to pull apart with chopsticks — all from a simple base of soy sauce and sugar.
Cut the pork belly into 6cm cubes and blanch in boiling water until the surface turns white; drain.
Line the bottom of a pot with sliced green onion and ginger, then arrange the pork skin-side up on top.
Add the soy sauce, cooking sake, sugar, star anise, and enough water to just cover the meat.
Bring to a boil, then reduce to low heat, cover, and simmer for about 2 hours.
Flip the meat and continue simmering for another 30 minutes, basting with the sauce, until meltingly tender.
Reduce the sauce by half, then plate the pork and spoon the sauce over the top to finish.