Cook the rice per the packet instructions, drain then rinse under cold water a couple of times. Transfer the rice to a bowl and let it cool properly. NOTE – this step can be done the day before or earlier in the day and kept in the fridge until ready to use at step 4.

In a medium bowl, marinate the pork belly cubes with 1 tsp of the Shaoxing rice wine, 0.5 tsp of the salt, the rice vinegar, Chinese 5 spice powder, sugar, and white pepper for 30 minutes.

Heat a dry wok over a high heat until it’s just beginning to smoke. Add the oil, quickly followed by the marinaded pork belly. Fry until golden and crispy at the edges, about 6 to 8 minutes (reduce the heat to medium high, if needed, to avoid burning). Turn off the heat and remove the pork belly, leaving any excess oil in the wok (scoop the pork up along the side of the wok and hold it in place for a few seconds with your spatula to allow the oil to drain).

Put the wok back on to a medium high heat, add the ginger, and cook until slightly crisped, about 30 seconds. Increase the heat to high and add the cooked cold rice. Stir-fry to coat it in the oil and ginger. Spread the rice evenly across the bottom of the wok and allow it to fry for 30 seconds. Stir and repeat 3 more times, for a total of about 2 minutes.

Stir in the dark soy sauce. Add the remaining 3 tsp of Shaoxing rice wine around the hot exposed perimeter of the wok. Add the shredded cabbage and stir-fry until it’s just wilted, about 2 minutes.

Finally, add the spring onions, pork belly, and remaining 0.5 tsp of salt. Stir-fry until thoroughly combined. Taste for seasoning and adjust with additional salt before serving, if needed.