Red Roast Pork with Shanghai Cabbage

1 bottle red wine
2 cups shaoxing wine, may substitute with 1 cup dry sherry
4 cups thin soy sauce
4 cups of water, make sure to cover pork
12-15 pound pork shoulder, bone-in, fat cap on
2 boxes of Chinese rock sugar or 2 cups brown sugar
1 large ginger sliced
1 head of garlic, sliced in half
2 bunch scallions
2 star anise
2 Thai bird chilies
2 cinnamon sticks
8 Shanghai cabbage, halved, de-cored and cleaned
1/4 cup sambal oelek as a condiment

Put all liquid ingredients and sugar in a tall stockpot and bring to a boil. Add pork and reduce heat. When boiling again, turn down to a simmer and skim off the "scum." Add the rest of the ingredients except cabbage.

Taste for seasoning; it should be fairly sweet. If not, add more brown sugar.

*Note:The taste of the braising liquid will ultimately be the taste of the pork, so make sure it tastes good!

Simmer slowly for 6-8 hours or until pork is very soft. Carefully remove the pork, place it on a large platter and cover with foil to keep hot.

Strain liquid and reduce until a syrupy consistency is achieved, this will take 20-30 minutes. In the last 5 minutes of reducing, add cabbage to cook until soft. Place cabbage around pork and glaze pork with reduction. Serve with side of sambal oelek.