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Cut the pork belly into bite-sized pieces
Blanch in boiling water for 2-3 minutes to remove excess blood and impurities
Heat a wok or heavy pot on medium-low heat
Add the rock sugar and a splash of oil or water
Stir gently until the sugar melts and turns into a golden brown caramel
Add the pork belly into the caramelized sugar
Stir-fry until the pork is evenly coated
Add light soy sauce, dark soy sauce, and cooking wine. Stir well
Add ginger slices, scallion segments, star anise, and cinnamon
Pour in enough hot water to just cover the pork
Bring to a boil, then lower to simmer
Cover and cook for about 45-60 minutes until the pork is tender and the sauce has thickened
Stir occasionally and add a little water if it gets too dry