Slice <quantity>⅓<unit>cup</unit></quantity> of ginger

Add <quantity>½<unit>tbsp</unit></quantity> of vegetable oil to a saucepan over medium heat

Add <quantity>8</quantity> scallions

Add the sliced ginger

Add <quantity>8<unit>cloves</unit></quantity> of garlic. Mix ingredients to cook them evenly

Add <quantity>1<unit>tbsp</unit></quantity> of sichuan pepper

Add <quantity>8</quantity> star anise. Stir to evenly cook them

Add <quantity>400<unit>ml</unit></quantity> of soy sauce

Add <quantity>200<unit>ml</unit></quantity> of cachaça

Add <quantity>100<unit>g</unit></quantity> of sugar

Add <quantity>400<unit>ml</unit></quantity> of water. Stir to combine

Simmer for 30m to infuse the flavors

Turn off the heat. Let the broth cool in the pan for 20m

Strain. The Taiwanese aromatic broth is ready

Fill half of a large pot with water over medium heat. Bring to simmer

Submerge <quantity>1½<unit>kg</unit></quantity> of pork belly in the boiling water

Add <quantity>⅓<unit>cup</unit></quantity> of sliced ginger and <quantity>3</quantity> scallions cut in half. Simmer for 20m to pre-cook the pork belly and remove any impurities

Turn off the heat and let the pork belly rest in the water for 30m. Drain it and place it on a tray

Burn off any residual hair

Cut the pork belly into <quantity>6<unit>cm</unit></quantity> x <quantity>2<unit>cm</unit></quantity> pieces

Arrange the slices in layers in a medium pot

Add <quantity>​​1<unit>tsp</unit></quantity> of salt

Add <quantity>½<unit>cup</unit></quantity> of dark soy sauce

Cover the pork belly pieces with <quantity>1<unit>L</unit></quantity> of the Taiwanese Aromatic Broth

Simmer the pork belly for 1h30m until it is very tender

Transfer the pork belly slices to a serving bowl and finish with the cooking broth. The hong shao pork belly is ready

Enjoy it with rice, pasta or try it in the Gua Bao!