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Cut pork belly into 1 inch cubes. Add pork and salt to a pot of boiling water to blanch and remove impurities. Bring to a boil for 5-7 minutes. Drain, rinse, and set aside.
Caramelize the rock sugar. In a wok or clay pot over medium heat, add sugar. Let it melt and turn amber ~ 3-5 mins. Carefully add pork and toss to coat. It'll sizzle so be careful!
Season with soy sauce, dark soy sauce, shaoxing wine. Add aromatics, smashed garlic, ginger, star anise, and black peppercorns. Stir until evenly colored.
Add water. Bring to a boil then simmer covered on medium low heat for 30–40 mins.
Uncover and simmer on medium until sauce thickens and turns glossy (5–10 min). Gently stir so it doesn't burn. Garnish with green onions and enjoy over rice!