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Slice the pork belly into 3cm pieces.
Thinly slice the ginger. Separate the white and green parts of the spring onions. Thinly slice the greens and set aside for garnish.
Blanch the pork belly in boiling water for 2–3 minutes with half the spring onion whites and half the ginger slices to remove impurities.
Transfer the pork to an ice bath, then drain and pat dry with a paper towel.
Crush the rock sugar in a pestle and mortar.
Heat 2 tablespoons of oil in a wok over medium-low heat. Add the rock sugar and cook until melted and lightly caramelised.
Add the pork belly, the remaining spring onion greens and ginger slices, star anise, cinnamon stick and bay leaves.
Add all the sauces and water. Stir well, bring to a gentle boil, then reduce to low heat.
Cover and simmer for about 1 hour, until the pork is tender, glossy and juicy.
Remove the pork, turn the heat high and cook the sauce until reduced. Add the pork back in and stir gently until evenly coated.