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Heat the olive oil in a large, heavy-based frying pan over medium–high heat and cook the pork belly in batches for 5–8 minutes until browned and golden. Set aside.
Add the garlic, onion and ginger to the same pan. Cook for 2–3 minutes until slightly softened and fragrant.
Add the brown sugar, tamari (or all-purpose soy sauce), Chinese five-spice, star anise and water. Return the pork to the pan.
Bring to a gentle simmer. Once simmering, reduce the heat to the lowest setting, place the lid on and cook for 2 hours. Check halfway through and add ½ cup (125 ml) of water if the sauce is sticking to the base of the pan. The sauce will be thin but will caramelise in the last 10 minutes of cooking time.
Once cooked, the pork should easily break apart with a fork. If not, cook in 15-minute intervals until soft, adding an extra ¼ cup (60 ml) of water as needed.
Once the pork is soft, remove the lid and turn the heat to high for 5–10 minutes to let the sauce thicken. It is ready when the sauce is sticky and coats the pork.
Garnish with the sliced chilli (if using) and serve with steamed rice and greens.