Ingredients
1000 g boneless pork spare ribs (about 2.2 lbs), 750 g fatty duck (about 1.7 lbs)
Seasonings
25 g Shaoxing wine, 15 g each of soy sauce, scallions, and ginger, 10 g rock sugar, 5 g each of salt, cinnamon stick, and star anise, and red yeast rice and water as needed.
Instructions
1. Cut the pork belly into 5 cm (about 2-inch) cubes, blanch in boiling water, then drain; grind the red yeast rice into a powder and mix with water; place a bamboo mat in the pot, add scallions, ginger, cinnamon, and star anise, then add the pork belly cubes, place the fatty duck on top of the meat, pour in the red yeast rice water, and add Shaoxing wine, salt, soy sauce, rock sugar, and water.
2. Place the pot over high heat and bring to a boil, then reduce to low heat and braise for 1.5 hours. Add rock sugar to thicken the sauce, then remove from heat and place the meat skin-side down into a bowl. Steam until fully tender. To serve, invert the meat onto a serving plate, boil the remaining sauce over high heat until thickened, and pour over the meat. This dish is tender, richly flavored, and balances sweetness with a hint of saltiness.