Dong bo ro – dark soy-braised pork belly

Use a fork to mash together the red tofu and its liquid to create a smooth paste (if using). Combine this with the remaining ingredients for the braising sauce, then set aside. Don't worry about the lumps of rock sugar – they will melt when heated

Bring a large pan of water to the boil, then blanch the pork belly for 3–4 minutes. Drain and run the meat under cold water to cool

Heat the vegetable oil in a thick-based saucepan, claypot or casserole dish over a medium-high heat. Sear the pork belly skin-side down until well browned, then continue to cook on all sides until seared all over. Once all the pieces of pork are browned, turn them all so they are skin-side down once again and add the ginger, spring onion and star anise around the sides of the meat

Move the ingredients around the pan to stop them burning. Once the ginger begins to brown, add the braising sauce and bring to a vigorous boil. Scrape the bottom of the pan to release any stuck ingredients and baste the pork with the sauce as it boils for 3–4 minutes

Pour the chicken stock over the pork until completely covered (top up with additional hot water if required), then cover and turn the heat down to medium-low. Leave to simmer for 45 minutes

Remove the lid and simmer for another 45 minutes to allow the sauce to reduce and thicken. If you have the time, braise the pork (covered) over a low heat for 2–3 hours for a very soft finish, then simmer uncovered for 30 minutes for further caramelisation. The longer you braise the pork for, the softer the meat will be

Garnish with coriander and serve immediately