Braised pork belly 紅燒肉

3-4 lbs. pork butt

The day before:
Cut pork into large pieces, bring to a boil, cool and then rinse, refrigerate

Fry in a little olive oil:
chopped one pound shallots or several scallions
sliced ginger (a piece the size of two thumbs)

Add:
All the meat
In a spice bag:

2 star anises

2 one-inch by ½ inch pieces of chinese cinnamon

1 Tablespoon sichuan peppercorns

6 dried hot peppers

5-6 pieces rock sugar
1 teaspoon sea salt
½ cup rice wine for cooking （绍興酒 rather than 米酒）
½ cup soy sauce
1-2 teaspoon black pepper
1½ cups water; the mix of meat and spices should be about 7/10 covered

Stew over a low flame until tender (1½-2 hours)