50 mlpeanut oil7 gm(1½ cm) ginger, smashed2garlic cloves, smashed½ bunch eachgarlic chives and garlic stems3green onions, trimmed, cut into batons, green tops reserved for pork belly30 mlShaoxing wine15 mlchicken stockSalt-braised pork belly125 gmfine salt50 gmyellow rock sugar5 gm(1cm) ginger, thinly sliced1garlic clove, thinly sliced300 gmpiece of boneless pork belly
For salt-braised pork belly, bring salt, rock sugar, ginger, garlic, reserved green onion tops and 2.5 litres water to the boil in a stockpot over high heat. Add pork belly, reduce heat to low and simmer until very tender (2 hours). Remove from heat, cool pork to room temperature in stock, then remove from stock and refrigerate until completely chilled (1-2 hours). Thickly slice pork, set aside.
Heat peanut oil in a wok over high heat until smoking, add sliced pork and stir-fry until golden (2-3 minutes; be careful, it will spit), remove with a slotted spoon and set aside. Add ginger and garlic, stir-fry until fragrant (1-2 minutes), then add garlic chives, garlic stems, green onion and 1 tsp sea salt. Deglaze with wine, add chicken stock and pork, stir to combine and serve immediately.