Add cubed pork belly into a pot of cold water and bring to a boil. Option to add 1 tbsp Shaoxing wine.

Simmer for 5 minutes to remove impurities and any strong porky smell. Remove the forms and drain the pork.

Option to rinse with hot or warm water (avoid cold water, as it can make the meat tough).

Break rock sugar into smaller pieces to help it dissolve.

Heat a wok or heavy-bottomed pan over low heat. Add 2 tbsp oil and add in the rock sugar (or regular sugar).

Let it melt slowly, stirring occasionally, until it turns golden brown. This step gives the dish its signature glossy, reddish color.

Add the blanched pork belly into the caramelized sugar.

Stir-fry the pork in the caramelized sugar for about 1 minute, just until each piece is evenly coated. Be careful not to brown the meat too much at this stage, as it can make the pork tough.

Add the ginger, garlic, star anise, bay leaf, and cinnamon stick. Stir-fry for 1 minute to release the aroma.

Add white pepper, soy sauce and dark soy sauce for color and flavor.

Pour in a can of light beer (lager) at room temperature or slightly warm - avoid cold beer as it might shock the meat. Add enough water to just cover the pork. Let it bubble away for 5 minutes, which allows some alcohol to evaporate while leaving behind those deep, malty flavors.

Bring to a gentle boil, then reduce to low heat. Cover and let it braise for 45 minutes to 1 hour. Stir occasionally to avoid burning.

When the pork is fork-tender, remove the lid and pick out all the aromatics (the ginger, star anise, bay leaf, and cinnamon stick). Taste and add a pinch of salt if needed.

Turn up the heat to medium-high. Stir and let the sauce reduce until it becomes thick and glossy, about 5-10 minutes. You'll know it's ready when the sauce coats the back of a spoon with a silky sheen.

Serve the Hong Shao Rou with steamed rice or noodles. Spoon the rich sauce over the top for extra flavor.

Enjoy your delicious, melt-in-your-mouth braised pork belly!