Ming Tsai Red Roast Pork with Bok Choy Fondue (Dad)

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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 to 15 pound pork shoulder, bone-in, fat cap on

2 boxes 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 bok choy, halved, cored and cleaned

1/4 cup sambal oelek, as a condiment