Pour plenty of water into a pot, put pork in skin down, and bring water to a boil.

After one side is showing that it’s cooked, turn it over to the other side and continue cooking.

As it cooks, you will start to see the cooked blood coming out of it, you can scrape this off.

When both sides of the pork are cooked, remove them and use a knife to scrape the excess blood off both sides of the pork.

After letting the meat cool slightly, cut it into a 5-cm square with a knife.

Green onions are cleaned, cut into two length-wise and cut in half. Ginger peeled and cut into thick slices.

Slightly oiling the casserole or using dried leaves in the casserole is mainly to prevent the skin from sticking.

Spread a layer of green onions evenly on top and put ginger pieces on top.

Put the pork in skin down, keeping them close to each other.

Pour the bowl of wine in to reach about half the height of the meat.

Spread soy sauce evenly on the surface of pork belly.

Sprinkle sugar evenly on the surface of the meat.

Cover the lid of the casserole, bring to a boil, then simmer for an hour.

Slowly stew for an hour and lift the lid. Turn the skin over and the meat down. Continue simmering for half an hour.

One and a half hours of total cooking time later, use a spoon to remove the oil from the soup.

Transfer the meat to the container, sprinkle a little MSG and salt, and steam the soup together for half an hour. Crispy but not greasy dongpo pork is ready!