I followed Thess’ recipe to the letter and is reprinted below for the record.
1 kilo pork belly chunk, most of the fat removed (I used 2 pounds Boston Pork Butt)
a thumb sized fresh ginger
2 tb oil
2 c water
3 tbsp dark soy sauce
1/2 cup light soy sauce
2 cloves star anise
1 tb sugar (I used brown sugar)
1 ts salt (optional, dark soy sauce is salty enough)
2 tb sherry
Slice pork thinly. Slice OR crush ginger root, it’s up to you. I crushed mine. Heat oil in a pan (medium heat.) Toss in pork until they turn light brown. Add ginger, water, soy sauces, star anise, sugar (and salt) toss then let simmer (covered) for about 1/2 hour, occasionally stirring. Add sherry and simmer in low heat for about 10 minutes. The last 5 minutes of cooking, uncover the pan while continue stirring to prevent the sugar from darkening or burning the meat.
Remove the star anise before serving. Great with steamed rice!