2–3 long whole dried red chillies
1 tbsp grated fresh root ginger
250ml/9fl oz chicken stock
steamed jasmine rice
1 tsp whole Sichuan peppercorns
3 tbsp soft brown sugar
2 tbsp rapeseed or groundnut oil
80ml/2½fl oz dark soy sauce
3 star anise
700g/1lb 9oz pork belly, sliced
3 tbsp Shaoxing rice wine or dry sherry