Dong Po (Chinese Pork Belly)

Slice the pork belly into 2-inch wide strips. Bring a large pot of water to a boil and stir in the pork slices; reduce heat to a simmer and cook the meat for 10 minutes. Remove from the water and blot dry with paper towels.

Heat the vegetable oil over medium-high heat in a large wok and brown the pork strips well on all sides. Pork will splatter - use a splatter shield for this step.

While pork is browning mix together the light soy sauce dark soy sauce rice wine rock sugar ginger and spring onions in a large soup pot or stockpot. Bring the mixture to a boil stirring to dissolve the sugar. Reduce heat to a gentle simmer and lay the pork strips into the liquid. Cover and simmer until the meat is very tender 1 1/2 to 2 hours. Add water as needed to keep the liquid from going completely dry.