Chairman Mao's Red-braised Pork - Hunan

1 pound pork belly or salt pork (skin optional)

2 tablespoons peanut oil

2 tablespoons sugar, plus more for seasoning

1 tablespoon Shaoxing rice wine

¾-inch piece fresh ginger, skin left on, sliced

1 star anise

2 dried red chilies

1 small cinnamon stick

Light soy sauce, to taste

2 fresh scallions, greens only, chopped

Bring a large saucepan of water to a boil. Add the pork belly and simmer 3 to 4 minutes. Remove the meat from the saucepan and set on a plate to cool. When cool enough to handle, cut into bite-size chunks.

In a wok over low heat, combine the oil and sugar, stirring until the sugar melts. Increase the heat and continue stirring until the sugar turns a rich caramel brown.

Add the pork and Shaoxing wine. Add enough water to just cover the pork, then add the ginger, star anise, chilies and cinnamon stick. Bring to a boil, then lower heat and simmer for 40 to 50 minutes.

Toward the end of the cooking time, increase the heat to reduce the sauce. Season with soy sauce and sugar. Add the scallion greens just before serving.

Serves four.

"Revolutionary Chinese Cookbook" by Fuchsia Dunlop (2007 W.W. Norton)