Instructions: Add 3 tablespoons of wine and the sugar to heavy-bottomed pot or Dutch oven and heat over medium-high. Cook and shake pot until sugar caramelizes and turns a reddish-brown color. Adjust heat so the sugar does not burn. Immediately add pork, onion, garlic and ginger and stir until meat is well-coated with caramel.

Add remaining wine, soy sauce and star anise. Add 7 of the green onions whole.

Finely chop remaining 3 and set aside to use as garnish. Stir pot well, making sure to scrape up browned bits from the bottom of the pan. Regulate heat to cook mixture at slow boil for 10 minutes. Stir from time to time.

Add 1 cup water and reduce heat to simmer. Cover and cook 1 hour, or until meat is quite tender. Degrease surface of juices and spoon meat and liquid into shallow serving bowl. Garnish with chopped green onions.

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