1. Fry the pork in a wide-based saucepan (no oil needed) over medium heat until the fat renders out and the pieces are golden brown, about 10 minutes. Remove from the pan.

2. Cook the ginger and spring onion in the pan for 3 minutes. Return the pork to the pan and add the shao hsing wine. Deglaze the pan, scraping any residue from the edges, and simmer for 1 minute, then add the soy sauces, cassia, star anise and pepper. Add enough hot water to cover and stir in the rock sugar, then simmer very gently, uncovered, for 40 minutes.

3. After 40 minutes, add the vinegar and reduce the sauce over a medium heat until it becomes a syrupy glaze. Watch it closely: you want it to be thick but still saucy. Add a little hot water if you take it too far.

4. Once the sauce has reduced, add the fungus pieces and toss through for about 30 seconds to wilt them slightly.

5. Serve with blanched Asian greens and steamed rice garnished with the sliced spring onion.

*Pork belly ribs are often sold without the bone – rib-less ribs, if you will – which is what you're after for this dish.

**Rock sugar is available from Asian grocers. It gives the dish a super-shiny gloss, but you could use castor sugar instead.