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1
Wipe the belly pork clean, and trim off and discard any ribs.
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2
Rub all over with the salt and set aside for two hours, then wipe any liquid off.
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3
Place the pork in a saucepan, cover with cold water and bring to the boil, skimming. Simmer for three minutes, then drain and rinse well.
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4
Place the pork, rind-side up, in an ovenproof casserole dish.
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5
Mix the rice wine, soy sauce, water and sugar together and coat the pork in this mixture.
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6
Add the ginger and spring onion, and bring slowly to a boil.
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7
Cover tightly, reduce the heat and simmer very gently for two hours.
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8
You will have the best results if your seal the lid tight by crimping silver foil around the rim, and use a heat diffuser.
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9
When the two hours are up, cool and refrigerate overnight.
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10
Next day, scrape off any fat on the surface.
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11
Place the pork skinside down in a heatproof bowl that will fit inside a steamer and strain the sauce over the top.
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12
Cover with foil, place in the steamer over simmering water, and steam for two to three hours, checking the water occasionally so it doesn't boil dry.
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13
The pork will be very soft, so turn it over very carefully to serve skinside up.
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14
Strain the sauce into a saucepan and bring to the boil.
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15
Mix the cornflour and water, and add to the sauce, stirring briskly.
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16
Pour the sauce over the pork and serve with plenty of rice on the side.
