Grandma's Red Braised Pork Belly

Boil water in a large pot until it reaches its rolling point; then, carefully add the pork belly. Allow the pork to become tender and soft, taking around 5 minutes. Remove from heat and let it cool down until it's no longer hot to the touch, which should take about 5-10 minutes. Cut the pork into smaller pieces of around 2 inches in size.

Heat a generous amount of vegetable oil in the same large pot over a medium-low flame. Add a few whole cinnamon sticks and a star anise to the oil; let them infuse into the oil for about 30 seconds, releasing their fragrance. Next, add the pork belly, a mixture of light soy sauce, Shaoxing wine, dark soy sauce, sugar, and minced garlic. Gradually reduce the heat to a very low setting and let it simmer, occasionally stirring the mixture and adding water if the sauce starts to dry up too quickly. Allow the pork to become tender, taking around 50 minutes.

Increase the heat slightly and continue simmering until the sauce thickens to a sticky consistency, which should take about 10 minutes. Remove the cinnamon sticks and star anise; they can be discarded.

Note: The key to this dish is its slow cooking process, so patience and persistence are essential.