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1
Bring pork belly and club soda to a boil in a 4-quart saucepan, then reduce heat and simmer, uncovered, 20 minutes.
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2
Transfer pork to a cutting board and discard liquid.
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3
When pork is cool enough to handle, cut into 1-inch (bone-in) pieces with a cleaver.
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4
Transfer to heatproof bowl.
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5
Heat oil in a wok or medium skillet over moderately high heat until hot but not smoking, then stir-fry garlic, ginger, and scallions until browned, about 2 minutes.
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6
Transfer to bowl with pork and add white rice wine, star anise, cloves, tangerine peel, 3 tablespoons red rice wine, and 2 tablespoons soy sauce.
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7
(If using regular rice wine instead of cooking wine, use 3 tablespoons soy sauce.)
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8
Heat 2 to 3 inches of water in bottom of steamer pot until simmering, then put bowl with pork mixture onto steamer rack.
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9
Cover pot and steam until pork is very tender and falling off bones, about 3 hours.
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10
Replenish steamer pot by adding boiling water every hour as necessary.
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11
Remove bowl from steamer and pour juices through a fine sieve lined with dampened paper towels into a 1-quart saucepan.
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12
Discard bones, garlic, ginger, scallions, star anise, tangerine peel, and cloves.
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13
Set pork aside and keep warm, covered.
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14
(The turned-off steamer is a good place, as it stays hot for a while.)
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15
Skim fat from juices, then boil over moderately high heat until reduced to about 1 cup, 15 to 20 minutes.
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16
Whisk together cornstarch and remaining 1/2 cup red rice wine in a small bowl until smooth, then whisk into boiling juices.
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17
Reduce heat and simmer, whisking frequently, until sauce is slightly thickened, 2 to 3 minutes.
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18
Serve pork over corn flan, drizzled with wine sauce and topped with onion and orange marmalade.
