Dongpo pork is a Hangzhou dish which is made by pan-frying and then red cooking pork belly. Half fat, and half lean meat. When you eat it, it’s instantly melt in your mouth.
Cut the pork into 4cm squares. Heat up the wok, put the pork skin side down to dry fry the skin until it becomes slightly brown.
Place the pork in a pot of hot water and blanch for three minutes.
Lay the spring onions in a crosshatch pattern at the bottom of a medium sized clay pot to form a thick even layer. Lay the ginger slices evenly.
Arrange the pork pieces skin down on top of the spring onions.
Add the remaining ingredients in B into the clay pot.
When the liquid in the pot starts to boil, reduce the heat and simmer for 90 minutes without stirring it.
Turn the pork pieces skin-side up in the pot. Cover and simmer for another 90 minutes.
Transfer the pork pieces to a plate.