Blanch pork belly in 10 cups cold water with 4 large slices ginger, 1 stalk scallion, and ¼ cup shaoxing wine
Render out fat from the pork belly and reserve for caramel coating
Create caramel coating using remaining rendered fat and ¼ cup rock sugar
Coat the pork belly with the caramel mixture
Braise the pork belly with dry aromatics (bay leaves, star anise, cinnamon), fresh aromatics (scallion whites and ginger slices), and water or lager beer to cover
Season with 3 tbsp soy sauce, 1 tbsp dark soy, 2 tbsp shaoxing wine, and 2 tsp Chinese black vinegar
Continue braising until pork belly is melt-in-your-mouth soft with perfect texture
