Stir in the soy sauce, dark soy sauce, brown sugar, rice vinegar, and oyster sauce.
Pour in the water or broth. Add the star anise, cinnamon stick, and green onions.
Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 1½–2 hours, stirring occasionally, until the pork is fork-tender.
Remove the lid during the last 15–20 minutes if you’d like the sauce to reduce and thicken.
Remove the star anise and cinnamon stick before serving.
Serve With
Steamed white rice
Steamed bok choy or other greens
Pickled vegetables
Noodles
Tip: For the most tender texture, let the pork cool in the braising liquid, refrigerate overnight, and reheat the next day. The flavors deepen, and any excess fat can be skimmed from the surface before reheating
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