Shanghainese Red-Braised Pork (Hongshao Rou)

2 pounds pork belly, ideally with skin on and bone-in

4 tablespoons Chinese yellow cooking wine (huang jiu) or a dry sherry

¼ 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

⅓ cup soybean or vegetable oil

Directions at npr.org

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