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1
Combine water, soy sauce, wine or sherry, brown sugar, white parts of the scallions, ginger, garlic, cilantro stems, zest strips, and star anise in a large, heavy pot and bring to a boil over high heat.
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2
Reduce heat to medium low and simmer for 10 minutes.
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3
Add pork and return to a simmer.
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4
Simmer gently, turning pork over about every 30 minutes, until meat is very tender, about 4 to 4 1/2 hours.
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5
Cool pork in its cooking liquid, uncovered, about 1 hour, then chill, covered, at least 8 hours or overnight.
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6
(You can make this dish up to this point and hold until ready to serve if you like.)
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7
Heat the oven to 350 degrees F and arrange a rack in the middle.
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8
Skim fat layer off the top of the braising liquid and discard.
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9
Transfer chilled pork to a clean cutting board.
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10
Remove string and cut meat across the grain into 1/2-inch-thick slices.
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11
Arrange pork slices in overlapping rows in a 13-by-9-inch glass or ceramic baking dish.
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12
Strain braising liquid through a sieve into a large bowl.
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13
Measure 2 cups of the cooking liquid and place in a small saucepan.
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14
(Reserve the remaining liquid for another use or discard.
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15
If you like, you may freeze it and use it the next time you make this dish.)
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16
Bring to a simmer and then pour over pork.
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17
Cover dish tightly with foil and place in the oven until thoroughly heated, about 30 minutes.
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18
Cut reserved green parts of scallions on the bias into thin slices.
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19
Carefully pour hot broth from the baking dish into a bowl and stir in scallion greens and grated zest.
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20
Serve pork with broth, topped with reserved cilantro leaves.
