Method

• 1.
  Blanch pork in a large saucepan of boiling water for 10 minutes. Remove and dry with paper towel. Heat a wok over high heat, then add oil and reduce heat to medium-low. Add meat skin-side down and brown skin slowly for about 10-15 minutes or until golden and crispy. Lift from wok and wipe off any excess fat from the meat with paper towel.
• 2.
  Place spring onion, ginger, sugar, soy sauces, rice wine, 1/2 cup (125ml) of water and pork into a large cast-iron casserole. Bring to a simmer then cover tightly and cook slowly over very low heat for 3 hours or until the meat is tender and much of the fat has been rendered. Strain liquid into a tall jug (discard spring onion and ginger), allow to settle for 10 minutes, then spoon off all the fat.
• 3.
  Slice meat thinly, pour sauce over and serve at room temperature with baby bok choy and steamed rice.