The Chinese sure know how to cook pork belly. I made up this dish and it seemed to turn out OK. A base of Malaysian caramel sauce, black vinegar, rock sugar, star anise, ginger, green onion & five spice powder with some water. The pork belly dusted with rice flour and fried briefly, then braised in the strained stock with red dates - which aren't members of the date family. It was cooked in a sand clay pot, those great pots with glazed interiors and wire around the outside. The cabbage cut through the sweet richness of the pork nicely - ginger, light soy, sugar, shao xing and a little sesame oil to finish.
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