Red-braised pork belly (Hongshao rou)

1. Cut the pork belly into 3 cm cubes, put them in cold water, bring to the boil, boil for 3 minutes, then drain and rinse – this keeps the sauce clean.

2. Slice the ginger and cut the spring onions into 4 cm pieces.

3. In a heavy-based pot or wok, melt the sugar in the oil over low heat until it becomes a deep amber caramel – don't let it burn, or it will turn bitter.

4. Add the pork cubes and toss quickly until the caramel coats every side; add the ginger, spring onion and star anise.

5. Pour in the Shaoxing rice wine, soy sauce and water, bring to the boil, then cover and simmer gently for 60-70 minutes until the meat is meltingly tender.

6. Remove the lid and boil the sauce hard, stirring, until it is thick and glossy and clings stickily to the cubes; serve with steamed rice.

Tip: This was Mao Zedong's favourite dish – the skin-on belly gives silky, wobbly bites, so don't remove the skin. If you have rock sugar at home, use it for the caramel: it makes the glaze even shinier.