In a large pot of boiling water place the pork belly to simmer for 2-3 minutes.
Remove and drain. Then cut the pork into bite size chunks approximately 2.5-3 cm squares.
Heat a little cooking oil in a wok over a medium heat and add the sugar then turn the heat up and allow to melt and caramelise. Once browned add the pork and the cooking wine, mixing well to coat the meat.
Cover with water and add the ginger, star anise, chillies and cinnamon.
Bring to a boil, reduce the heat to low and cook covered for 45 minutes - 1 hour or until the meat is very tender.
Remove the lid and increase the heat to reduce the liquids.
Taste and add more soy sauce as needed as well as a pinch of salt.
Once reduced to a saucy consistency turn out into a serving bowl and top with the spring onions. Arrange the chillies, cinnamon and star anise on top.
Serve immediately with steamed rice and a side of stir-fried bok choy. Any leftovers are fantastic served with noodles.
500 grams Freedom Farms skin-on pork belly
2 tablespoons sugar
1 tablespoon Pagoda shaoxing cooking wine
4cm piece of fresh ginger thinly sliced
2 star anise
2 dried red chillies
1 cinnamon stick
1 tablespoon Kikkoman soy sauce
2 spring onions trimmed and cut into 4 cm long lengths
Steamed white rice
Bok choy to serve