A robust dish, a favourite of Mao Zedong. Best eaten with plained steamed rice and simple stir-fried vegetables. The recipe here takes its colour from caramelised sugar, which gives a lovely reddish gloss, but dark soy sauce can be used instead.

1. Plunge the piece of belly pork whole into a pan of boiling water and simmer for 3-4 mins until partially cooked. Remove and when cool enough to handle cut into bite-sized chunks.
2. Heat the oil and sugar in a wok over a gentle flame until the sugar melts, then raise the heat and stir until the melted sugar turns a rich caramel brown. Add the pork and splash in the Shaoxing wine.
3. Add enough water to just cover the pork and throw in the ginger, star anise, chillies and cinnamon. Bring to the boil, then turn down the heat and simmer for 40-50 mins.
4. Towards the end of the cooking time, turn up the heat to reduce the sauce and season with soy sauce, salt and a little sugar to taste.
5. Add the spring onions just before serving.