First, cut the pork belly into strips, then into chunks, depending on personal preference.

Next, add the pork belly into a pot of cold water with 5-6 slices of ginger and 15-20g of spring onion segments.

Boil on high heat for 4-5 minutes until it reaches a rolling boil. Once it boils, skim off the foam from the surface.

Remove the pork belly and drain. Take three pieces of pork belly and pan-fry them until the fat is rendered.

Add the remaining pork belly and pan-fry until golden on the surface. (Pour out any excess lard into a bowl for later use.)

Add 15-20g of rock sugar and stir-fry on low heat until it turns caramelized. Add the pork belly and stir-fry until well coated.

After stirring evenly, add a dash of cooking wine, 3 tablespoons of light soy sauce, and 1 tablespoon of dark soy sauce. Transfer everything into another pot and add hot water.

Ensure the water covers the meat, then add half a stick of cinnamon, 3 star anise, 3 bay leaves, 15g of spring onion segments, and 4 slices of ginger.

Cover and simmer on low heat for 25 minutes, and it’s done!