Shanghai style pork belly. The meat is parboiled first. Then sugar and oil is caramelized and coats the meat. In goes aromatics - ginger, garlic, star anise, cinnamon bark, scallions, soy sauce and Shaoxing wine. Add water and simmer meat for 2 hours or until tender. Sauce should be reduced by end of cooking but just enough to serve with meat atop steamed rice.
Full recipe below.