From Phaidon The Chinese Cookbook p.334

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1 lb 2 oz (500g) skin-on pork belly, cut into 4 x 2-inch/10 x 5-cm slices

2 tablespoons rice wine

2 teaspoons light soy sauce

2 scallions (spring onions), shredded

1 tablespoon ginger juice

3 tablespoons Tianjin preserved cabbage, finely chopped

2 tablespoons vegetable oil

1 tablespoon granulated sugar

Scant ¾ cup (175 ml) pork broth (stock)

¼ teaspoon salt

0.75 oz (5g) ginger (about 1-inch/1-cm length piece), sliced

1 teaspoon cornstarch (cornflour)

1 tablespoon Sichuan chili oil

Steamed rice, to serve

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1. Combine the pork, 1 tablespoon wine, 1 teaspoon soy sauce, the shredded scallion (spring onion), and ginger juice in a large bowl and marinate for 15 minutes.

2. In another bowl, mix the preserved cabbage and 1 tablespoon vegetable oil.

3. Heat the remaining 1 tablespoon vegetable oil in a saucepan over medium-low heat, stir in the sugar, and cook 2 minutes until caramelized. Add the broth (stock), salt, the remaining 1 tablespoon wine and 1 teaspoon soy sauce and bring to a boil.

4. Lay a slice of pork on a cutting board. Spread the preserved cabbage along the entire length of the pork, then roll the pork slice into a cylinder shape, enclosing the cabbage completely. Repeat with all the pork slices and cabbage.

5. Arrange the pork rolls vertically in a heatproof bowl with the skin-side down, drizzle over the sauce, and top with the remaining scallion and ginger slices.

6. Seal with aluminum foil and place in a collapsible pot or bamboo steamer over a pot of boiling water. Steam, covered, for 1 hour. (Add more water to the pot if needed.)

7. Carefully remove the aluminum foil and drain the sauce into a wok or large skillet (frying pan). Cover the bowl of pork with a serving plate and, using dish towels, invert the pork rolls onto the plate. (Alternatively, use tongs to transfer the contents.)

8. Bring the sauce in the wok to a boil. Mix the cornstarch (cornflour) with 1 tablespoon water in a small bowl and stir this mixture into the wok. Bring to a boil, stirring, for 30 seconds to thicken the sauce. Stir in the Sichuan chili oil, then pour the sauce over the pork rolls.

9. Serve with steamed rice.