This is a traditional dish from Shanghai, where the flavors are rich and strong. Cook this in advance and refrigerate, so you can easily scoop the fat off the surface. Serve with crunchy green Chinese veggies and white rice.


  • pork belly – 2 pounds
  • 2 shallots
  • ginger – 5 slices
  • rock sugar
  • mushroom soy – 2 tablespoons
  • rice wine – 1 tablespoon
  • 1 bay leaf
  • 2 star anise
  • beef stock – 2 cups


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