Start by slicing the pork belly into 1 inch bites. Place in a pot and fill with water. Turn heat on high and add largely chopped spring onion (the green part) and 1 tbsp of shaoxing wine. After about 10 minutes, scum should arise. Remove and wash the pork in a colander. Pat dry and put back in a clean pot.
With the fire on medium heat, sear the pork belly until browning and then set aside. Remove any meat residue from the pot and clean.
Put the pot back on the fire and add 1 tbsp of lard. Once hot add in the rock sugar breaking it up. The sugar should melt and soon turn a caramelised brown. One the colour changes (do not let it become too dark, otherwise sauce will taste bitter), add in all the spices (garlic, ginger, star anise, bay leaf, dried chillies) and stir fry for 3 minutes or until fragrant.
Add the pork belly and stir for a minute. Then add in the soy sauce, dark soy sauce, salt and shaoxing wine. Stir for 2 minutes and then add in enough water just to about cover the pork.
Simmer on low heat for 45 minutes. After the time, turn the heat up to medium high to let the sauce thicken. This should take between 5-15 minutes. Keep checking every 3 minutes to ensure the sauce doesn't thicken too quick and burn.
Turn the fire off and serve with a bowl of rice.
