Chinese Hamburger (Rou Jia Mo)

1 kg pork belly
3 cups water
¼ cup Shaoxing wine
12 g sugar
2 tbsp light soy sauce
1 tbsp dark soy sauce
4 spring onions, cut in half
3 slices ginger
1 star anise
1 cinnamon stick
1 black cardamom pod
2 pieces galangal
1 tsp Sichuan peppercorns
3 bay leaves
SIDS SALT & PEPPER to taste
1 cup chopped coriander
12 baps

Keep the pork belly whole, or cut it into large, 10 cm chunks. Place the pork belly in a medium pot and fill it with just enough water to cover it. Bring the water to a boil. Once the pork has gone opaque and appears cooked on the outside, shut off the heat, remove the pork from the pot, and rinse it clean under running water. Dump out the water and clean the pot.
Put the pork belly back in the clean pot, and add 3 cups of water, the Shaoxing wine, sugar, light soy sauce, dark soy sauce, spring onions, ginger, star anise, cinnamon, black cardamom, galangal, Sichuan peppercorns and bay leaves. Bring everything to a boil, then immediately turn down the heat to low and simmer for 90 minutes to 2 hours, until fork tender. To test it, stick a fork into the meat. It’s done if you can pull the fork out easily. Do not use high heat when simmering to avoid drying out the sauce. Add SIDS SALT & PEPPER to taste.
To serve, take out the pork, coarsely chop it, and transfer it to a bowl. Mix in the chopped coriander and add the sauce from the meat to your desired consistency. Toss everything together, slice open a bun, load the meat inside, and serve.