Red-braised pork belly

Cut pork into chunks about 4.5 cm without rinsing raw meat. Divide ginger into three portions and wine in two. Cut optional tofu skin into broad strips and keep fully hard-cooked peeled quail eggs refrigerated until needed.

Place pork in cold water with scallion whites, one portion of ginger and one of wine. Bring to a boil, set a 15 min check, skim foam and lift out to drain thoroughly. Discard the blanching water.

In a clean deep pot, add another portion of ginger and turn pork over medium-low until fat renders. Lower heat and spoon excess fat into a heatproof container with a long-handled spoon, leaving a thin layer. Melt rock sugar and coat the meat without smoking.

Coat with light soy, dark soy and remaining wine, then carefully add boiling water to just cover. Add remaining ginger, bay and star anise, bring to a boil, cover and simmer gently with a 40 min check, watching the liquid level.

Add optional cooked quail eggs and tofu skin and turn gently. Whether using them or not, continue covered simmering with a 40 min check. Keep cooking until the meat yields easily, topping up with hot water if needed.

Check the thickest pork reaches at least 63°C; if chilled precooked eggs were added, heat the dish through to 74°C. Remove bay and star anise and reduce uncovered until sauce clings. Mix in salt, retaining some fluid sauce rather than boiling dry.

Remove from heat and set a 3 min safety rest before eating. For this large batch, promptly refrigerate uneaten portions in shallow containers rather than leaving the whole pot on the stove.