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One key difference between this and other recipes is the use of two different soy sauces to help balance color and flavor (see the note at bottom). Also, the long precook time will help guarantee a lusciously tender piece of pork, while finishing a hot braise with sugar will give the pork a tangy, caramelized exterior.
2 pounds pork belly, ideally with skin on and bone-in
4 tablespoons Chinese yellow cooking wine (huang jiu) or a dry sherry
1/4 cup Chinese dark soy sauce (lao chou) — you can substitute a low-sodium soy sauce/tamari but the color will be lighter
3 tablespoons Chinese light soy sauce (sheng chou)
6 thin slices of raw ginger
4 large sprigs green onion, cut into short pieces
3 tablespoons rock sugar (bing tang) or regular sugar
1/3 cup soybean or vegetable oil
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 nomoregrays
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