Grandma's Braised Pork Belly with Abalone

Blanch the pork belly in boiling water for 2-3 minutes with ginger, scallion and cooking wine to remove excess blood and impurities. Drain and set aside. Cut the pork belly into bite-sized cubes. Heat a wok or heavy pot on medium-low heat. Add the rock sugar, stir gently until the sugar melts and turns into a golden brown caramel. Add the pork belly into the caramelized sugar. Stir-fry until the pork is evenly coated and slightly browned. Add light soy sauce, dark soy sauce, and cooking wine. Stir well. Add ginger slices, scallion segments, star anise, bay leaf and cinnamon stick. Pour in enough hot water to just cover the pork. Bring to a boil, then reduce to medium to simmer. Cover and cook for about 30 minutes. Add in abalone and cook for another 20-30 minutes until water is being absorbed. Serve and enjoy!