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1
Bring a pot of water to boil; blanch pork cubes for 3 minutes; drain and rinse under cold water to remove impurities.
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2
Combine soy sauce, rice wine, hoisin sauce, rock sugar, garlic, ginger, star anise, cinnamon, five-spice powder, and chicken stock in a braising pot.
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3
Add blanched pork; bring to a simmer, then reduce heat to low and cover with a lid; braise 3–4 hours, stirring occasionally, until pork is very tender and braising liquid is reduced by half.
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4
Remove pork with a slotted spoon and set aside; strain braising liquid through a fine sieve, discarding solids.
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5
Return pork to the strained liquid and simmer, uncovered, over medium-low heat for 5 minutes to glaze and reduce sauce further.
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6
Cool to room temperature; refrigerate overnight if time permits (flavour develops).
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7
Reheat gently before serving; serve over steamed white rice or as a component in bao buns.
