Shanghainese Sticky Pork Belly Recipe

What do you feed a boy who just biked 108 miles with an elevation gain of 6,421 feet?

Ingredients:
2 pounds pork belly, skin on, in a single piece
2 tbsps vegetable oil
2 tbsps brown sugar
1/2 inch knob ginger, peeled and finely sliced
3 garlic cloves, finely sliced
2 scallions, white part only, finely sliced
2 star anise pods
1 cinnamon stick
3 tbsps Shaoxing wine
1/4 cup light soy sauce
Steamed rice for serving

1. Bring a large saucepan of water to a boil over high heat. Add pork belly and cook for 5 minutes. Remove to drain and allow to cool slightly. Slice belly into 1-inch cubes.
2. Wipe off the same sauce pan and heat the oil over medium heat. Add brown sugar and stir until mixture begins to caramelize, about 1 minute.
3. Increase heat to high. Add ginger and garlic, and cook, stirring, until fragrant, about 30 seconds. Add star anise and cinnamon stick and cook, stirring, for 30 seconds. Add pork cubes, stirring until the meat is well-coated in caramel. Add soy sauce and Shaoxing wine and stir to combine.
4. Add enough water to cover the pork and bring it to a boil. Reduce heat to low and simmer uncovered for 2 hours, stirring occasionally until sauce has thickened and is dark brown and glossy. If liquid begins to dry out, add enough water and continue simmering until sauce is sticky.
5. Serve pork on top of rice, sprinkle with scallions, and top with remaining sticky sauce.