Heat the oil in a wide frying pan over a medium-high heat. Add the spring onions, ginger, cinnamon, star anise and bay leaf and slowly sauté until the spring onions are golden and fragrant. Add the pork and sauté until the outside of the meat is lightly coloured.
Stir in the soy sauce, rice wine, salt, sugar, black vinegar and enough water to barely cover the meat. Simmer for 30 minutes with a lid on, then remove the lid and simmer for a further 15–20 minutes, or until the liquid has reduced down to a sticky glaze that generously coats the pork.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.