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1
Bring a large pot of water to a full boil. Submerge the pork belly and blanch for 5 minutes. Drain, rinse under cold running water, and pat dry. Tie the piece firmly with kitchen twine at even intervals to hold its shape through the long braise.
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2
Place the pork belly skin-side down in a heavy clay pot or enamelled cast-iron braising pot. Add the Shaoxing wine, dark soy sauce, light soy sauce, rock sugar, scallion stalks, and ginger. The liquid should reach approximately halfway up the sides of the pork. Bring to a boil over medium heat.
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3
Mix the flour and water to a stiff, pliable paste. Press the paste firmly around the entire joint between the pot and its lid to form an airtight seal — this is where the dish lives or dies: any gap will allow steam to escape, the liquid will fall too low, and the pork will dry before the collagen has converted to gelatin. The seal must be complete.
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4
Transfer the sealed pot to a steamer over vigorously boiling water, or reduce the burner to its absolute minimum. Cook undisturbed for 2 hours 30 minutes to 3 hours. The seal should remain intact and uncracked throughout; no steam should escape at the rim.
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5
Remove the pot from the heat. Break the flour seal carefully — stand back for the initial release of hot steam. Remove the lid. Turn the pork belly skin-side up. The skin should appear deeply mahogany and glossy, and the whole piece should hold its shape yet tremble slightly when the pot is nudged.
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6
Skim the rendered fat from the surface of the braising liquid. Set the pot over medium heat and reduce the liquid, uncovered, until it is glossy and sauce-like and coats a spoon. Pour the reduced sauce over the pork belly. The pork is ready when a chopstick inserted meets no resistance and withdraws cleanly, yet the piece does not collapse.