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Cut your pork belly into 1-inch pieces. Place them in a pot of boiling water and blanch for 2 minutes. Remove and set aside.
In a pan, heat a bit of oil and add sugar. Stir until the sugar melts and turns a deep caramel color.
Add the pork belly to the caramelized sugar and sear on all sides for a few minutes until lightly browned and coated.
Pour in dark soy sauce, light soy sauce, shaoxing wine, and water. Stir, then cover and simmer for 2 hours, stirring every 15–20 minutes to ensure even cooking.
After 2 hours, remove the lid, turn the heat to high, and cook until the sauce thickens.
Serve the pork belly over a fresh bowl of rice and optionally garnish with scallions.