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Cut your pork belly into 1½ inch cubes.
Boil the pork belly in water for 10 minutes to remove impurities.
Strain the pork belly and give it a quick rinse to clean.
Into a deep pan over medium heat, add water and rock sugar. Cook until it melts and begins to caramelize.
Add in our boiled pork belly, ginger, and garlic. Stir 2 minutes.
Add shaoxing rice wine, soy sauce, dark soy sauce, star anise, and bay leaves. Then add in water to braise the pork belly.
Cover with a lid. Keep over med-low heat for 1½ hours. The pork should be extemely tender. If at any point during the 1½ hours of braising, the pan has too little water, just add more.
Once our pork belly is tender, remove the lid, raise the heat to med-high and let the sauce thicken for 5-10 minutes until it coats the pork belly well.
Serve on top of rice and top with green onions.