2 bunches scallions, green and white parts thinly sliced separately
Steamed rice, for serving
Bring a large pot of water to a boil. Drop in the pork belly and cook for about 3 minutes to remove any impurities. Remove it from the water and cut it into 1-inch chunks.
In a wok, heat the peanut oil and sugar over low heat until the sugar caramelizes, about 10 minutes. Raise the heat to medium and add the cut-up pork. Cook for about 5 minutes, occasionally turning the pork so it is browned and well-coated in the caramel.
Reduce the heat to low and add the rice wine, ginger, star anise, both soy sauces, the scallion whites, and 1/2 cup of water. Bring to a boil, then cover, reduce the heat, and simmer for about 1 hour, until the meat is fork-tender.
Uncover the pot and continue to cook the pork over low heat until it is coated with the syrup, about 15 minutes. Transfer the meat and sauce to a platter, and garnish with the scallion greens. Serve with steamed rice.
Reprinted with permission from Lucky Rice by Danielle Chang, copyright (c) 2016. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House.