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Blanche the pork belly in boiling water for 1 minute and strain away the floating "impurities."
Remove the meat, and save about 2 cups of the remaining pork water for later.
Add the meat to a braiser (OR a thick and wide pan), and cook on high for 3-4 minutes before adding the wine, soy sauces, sugar, spices, and covering about halfway with the pork water from step 2.
Reduce the heat to medium, and simmer for an hour with the lid on. Stirring a bit every 20 minutes. If the liquid evaporates too much and the sauce is already thick, then add a bit more water.
After the first hour, shift the lid to the side and continue to simmer, checking every 10-15 minutes until the sauce reaches the desired thickness. To speed up the thickening, remove the lid entirely, but be careful because the sauce will burn if it gets too thick while on the stove.
Plate and enjoy.