Dong po style pork belly. This is more of a blend of a couple styles. Due to the addition of 5 Spice and garlic.
Pork lightly seared skin side down and blanched about 10min. Tiny bit of sugar on the skin side while i re-prep the pan.
Green onions and slices of ginger down first
Pork on top. Skin side down again. Topped with some raw sugar.
About 1.5cups of braising liquid 50/50 Chinese cooking wine, mirin, light and dark soy sauce. Garlic, 5 Spice, about half of a dried chile pepper and a couple cups of water. If will simmer like this for 90min then the meat gets turned.
When the meat is tender i let it cool in the liquid. Once cool its removed along with the pieces of ginger/onions. The braising liquid can now be reduced/thickened. Some people like to thicken the sauce and save it for steamed pork belly slices. Authentic Dongpo rou would be finished in a steamer after the simmer in a clay pot.
To achieve the deep red color you would cube the blanch and browned pork and carefully melt some sugar in a little oil. Then add the pork cubes and cover them in the hot melted sugar. Then add your braising liquid. That would be called Hong Shao Rou.
https://thewoksoflife.com/shanghai-style-braised-pork-belly/