Put pork in boiling water to stabilise the shape. Cook until it stops shrinking. Remove scum.
Remove meat and refresh pork in cold water to stop the cooking process and wash clean. Use a sharp knife or hard wire brush to scrape or scrub the pork belly skin clean. Cut into squares approximately 8cm x 8cm.
Sear ginger and shallots in wok and put aside. Mix all other ingredients together in a wok. Add meat and ginger, shallots and other wok ingredients in a big pot.
Add water to cover the pork and slowly cook for 3.5 hours. Pork belly pieces will reduce to 7cm x 7cm.
Serve with steamed baby bok choy and jasmine rice. Dongpo pork is best served with chilli sauce.