The alchemical reduction of Hangzhou. Thick cubes of pork belly are slow-braised in a dark, aromatic matrix of Shaoxing wine and soy sauce until the fat becomes purely structural jelly and the meat can be eaten with a spoon.
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Blanch pork belly and cut into massive cubes.
Tie with twine to maintain structural shape.
Place skin-side down on ginger and scallions.
Cover with wine and soy; for 3 hours .
for final 30 minutes to render fat to jelly.
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