Shanghai-style braised pork belly

Bring a pot of water to a boil and add the ginger, scallions, and pork belly.
Blanch for 5 minutes to remove the impurities.
Rinse pork belly under fresh water to scrub off remaining scum.
Pat pork belly dry and cut into 2" cubes.
Low heat. Add the oil and rock sugar to a wok or heavy bottom pot. *Heavy bottom pot will probably produce better results since it retains heat better.
Melt the sugar slightly until there are almost no more lumps.
Raise the heat to medium and add the pork belly. Cook until lightly browned and coated.
Turn the heat back down to low and add Shaoxing wine, light and dark soy sauces, and water.
Bring to a boil, turn the heat down to a simmer, cover and simmer for 1-1.5 hours or until pork belly is fork-tender.
If there is a lot of liquid remaining after the pork belly is fork-tender, turn heat to high and mix constantly until the sauce has thickened and glistened. It shouldn't take too long so be careful!
Serve with hot white rice or noodles!

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