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Dice 350g pork belly slices into bite size pieces (skin on or off).
Add to a large pan and cover with cold water. Bring to the boil and after 1 minute remove drain into a sieve and rinse with cold water.
In a large pan add 1 tbsp oil, heat gentle and add 1 tbsp sugar. Stir gently and once melted add the pork.
Stir and simmer over a low medium heat until the pork is caramelised and golden brown.
Add 2 spring onions cut into batons (white parts), 1 star anise, 4 or 5 slices of ginger and 1 bay leaf.
Add 3 tbsp Chinese cooking wine (shaoxing), 2 tbsp light soy sauce & 1 tbsp dark soy sauce.
Add approx 400ml water, enough to just cover the pork. Cover with a lid and bring to a simmer.
Simmer for 40 minutes, stirring occasionally.
Remove the lid, remove the ginger, bay leaf & star anise.
Increase the heat to high and reduce the sauce for 3-5 minutes until, stirring frequently.
Serve with freshly steamed rice and enjoy.