1. Cut pork belly into pieces, chop spring onion and set aside.

2. Pour 2.5 liters of water into a pot and boil, add pork belly, ginger slices and rice wine, boil for 3 minutes, take the pork out, rinse pork with warm water, then dry with paper towel.

3. Heat a pan on a high heat, add pork and stir until evenly browned.

4. Add light soy sauce, dark soy sauce, sugar, anise/cinnamon.

5. Pour the reserved water over the meat, turn down the heat, cover the pot and simmer for 1 hour.

6. Remove the lid, turn up the heat, and simmer until the sauce thickens.

7. Sprinkle with the chopped spring onions.

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