Hunan-style stewed pork

cut the pork into bite-sized tacos. cut the green of the chives in 2 and tie each part. mash the ginger slices with the back of a strong knife. put a bamboo pad in the bottom of a saucepan that goes to the fire. Place the pork pieces, rind side down, on the pad, squeezing them into one layer. distribute the ginger and knotted chives over the pork and press all together with a plate. add 8 1/2 cups of water with the salt, sugar, soy sauce and rice wine or sherry. bring to a boil, cover, reduce heat to a minimum and cook for 45 minutes. set the chives aside and remove the pork pieces. make a deep, cross incision in the crust of each piece of bacon. put them in a refractory plate on a support in a casserole and now steam them for 1 hour more. remove the ginger and chives from the pan and toss them. reduce the liquid by half bringing it to a boil. add the sesame oil. arrange the pork, rind side up, on a serving platter, pour the reduced sauce over and serve.