Hong Shau Rou

Sang Ye's Hong Shau Rou (Braised Pork)

1kg streaky or marbled pork (use spare ribs if marbled pork is not available)
1/2 cup soy sauce
1 tablesp sugar
2-3 cloves garlic
5-6 slices ginger
2 stalks spring onions cut thinly
1 tablesp oil
2 tablesp cooking wine
an 'appropriate amount' of star anise
an 'appropriate amount' of cinnamon
an 'appropriate amount' of cumin
an 'appropriate amount' of brown peppercorn
an 'appropriate amount' of MSG

Dice the pork into 1.5cm cubes 'mahjong slices'.

Place the diced pork into a pot of boiling water for a few minutes. Drain and set the boiled pork aside. Reheat the pot, add a bit of oil, ginger and spring onions, garlic and stir. Place meat back in the pot and stir again. Add all the condiments, the soy sauce, wine, sugar, and 6 to 7 cups of water and bring the boil. Simmer for one hour or so. until most of the water has evaporated. If the meat is not yet tender, you might have to simmer for a while longer.