Braised Pork Butt (Variation on Dong Po Rou)

1. Sear the pork pieces in one layer on high in a not-nonstick Dutch oven until fond (brown stuck-on bits in the bottom of the pan) forms. Put aside.
2. Turning heat down to medium, saute garlic, ginger, and green onions in the same pan.
3. Deglaze with shaoxing wine. Add pork, soy sauce, star anise, dried red chile, and five spice powder.
4. Add enough water to cover meat. Bring to a boil, then turn down to a simmer.
5. Simmer for 3 hours or until tender, skimming scum and oil and adjusting soy sauce to taste. Optional: strain braising liquid.
6. Slice, drizzle with braising liquid, and serve over rice, with mantou, or over egg noodles. (Kids like the liquid mixed with rice.)