Ingredients 
1 kg pork belly
2 tbsps vegetable oil
1 tbsp caster sugar
4 spring onions, the white finely cut and the green cut into 2cm sections
10g peeled fresh root ginger, sliced
2 star anise
125g rock sugar
150ml Shaoxing rice wine
4 tbsps dark soy sauce
4 tbsps light soy sauce

Method 
Very carefully place the pork in a large saucepan of boiling water and cook for 10 minutes. Skim any impurities off of the surface while it is cooking.  Drain the pork belly and put to one side until cook enough to handle.

With a very sharp knife, score the skin with slits on the diagonal every 2 cm, then turn the pork 180 degrees and repeat so you have little diamonds. This will help to render off some of the fat during cooking.

Heat the oil in a large casserole dish or wok that has a lid, over medium heat. Put the pork in, skin side down, to crisp it up.  This will take 5-10 minutes. Brown all sides and then remove.  Put the caster sugar into the pan and over a medium heat, cook until the sugar turns into a dark caramel. Add the pork, skin-side down, and reduce the heat to medium-low. Caramelise the pork skin until it turns a dark golden colour, then transfer to a plate.   Leave to one side until cook enough to handle.

When the pork is cool enough to handle (around 10-15 minutes), cut the pork belly into 3cm chunks.

Into your pan, put the spring onions and ginger over the bottom of the pan.  This will ensure the pork doesn't stick to the pan during the long cooking process. Put in the pork, skin-side down, put the remaining ingredients into the pot.

Bring to the boil, then put the lid on and reduce the heat so it is gently simmering, cook for 2 hours or until tender. Check this from time to time.  If necessary, add 1-2 tbsps of water to prevent the sauce from burning and sticking to the bottom.

At this stage you can either leave the pork until later, in which case, leave the pork in the sauce to cool. Before serving, reheat and reduce the sauce it to a thick, sticky consistency.

Alternatively to carry on, just increase the heat and reduce until thick and sticky.

This is lovely served with rice, green vegetables and some pickles - the vinegar cuts through the rich pork beautifully.