-
1
Stir together water, soy sauce, wine, rock sugar, white parts of scallions, ginger, garlic, cilantro stems, zest strips, and star anise in a deep 6- to 8-quart heavy pot and bring to a boil.
-
2
Reduce heat and simmer, uncovered, 10 minutes.
-
3
Add pork, then cover and reduce heat to low.
-
4
Simmer gently, turning pork over every 30 minutes, until very tender, 4 to 4 1/2 hours.
-
5
Cool pork in cooking liquid, uncovered, about 1 hour, then chill, covered, at least 8 hours.
-
6
Preheat oven to 350F.
-
7
Transfer chilled pork to a clean cutting board, then remove string and cut meat across the grain into 1/2-inch-thick slices.
-
8
Arrange pork in overlapping slices in a 13- by 9-inch glass or ceramic baking dish.
-
9
Discard fat from cooking liquid and reheat liquid over low heat until warm, then pour through a sieve into a bowl (discard solids).
-
10
Transfer 2 cups cooking liquid to a 1-quart saucepan, reserving remainder for another use.
-
11
Bring to a simmer, then pour over pork.
-
12
Cover dish tightly with foil and heat in middle of oven until heated through, about 30 minutes.
-
13
Cut scallion greens diagonally into thin slices.
-
14
Carefully pour hot broth from baking dish into a bowl and stir in scallion greens and grated zest.
-
15
Serve pork with broth, topped with cilantro leaves and frizzled ginger.
