I live in Sweden and here they sell brined pork. I guess the brining adds to the red. Do you have access to brined pork?

You take about 750 g to 1kg pork (preferably brined), blanch it whole 2-3 min, let the meat cool a bit, save the boiled water, cut 2 x 2 inch (5 cm) cubes, heat up 50 g sugar or white sugar in neutral cooking oil in a pan or wok until it is starting to get brown and syrupy. Put down the pork cubes.

Into the pan, add:

2 tbsp white wine 1,5 tbsp Japanese light soy sauce 1 dl dark Chinese soy sauce 3 star anises 1 whole cinamon stick 2 inches of rough sliced ginger 3 garlic cloves And cover the pork with the saved boiling water til the pork is almost covered.

Lid on.

Let simmer for 90 minutes. The pork is ready when you can stick a chopstick through it with ease.

Remove lid. Add 50 g sugar and let it reduce for about 20 minutes til the sauce is sticky.