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Blanch the pork belly in boiling water for 2-3 minutes with ginger and cooking wine to remove excess blood and impurities. Drain and set aside.
Cut the pork belly into bite-sized cubes.
Heat a wok or heavy pot on medium-low heat. Add the rock sugar and 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 and slightly browned.
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 a simmer. Cover and cook for about 30-45 minutes.
Serve and enjoy.