Boil pork belly squares in water for five minutes then drain and pat dry.
Fry pork in 75ml oil for 6-8 minutes skin-side down until crisp.
Turn pork over and fry for 3-4 minutes until golden then drain on kitchen paper.
Boil ginger, rice wine, soy sauce, sugar, and star anise in a saucepan.
Simmer the fried pork in the sauce for 45-50 minutes adding chicken stock if needed.
Boil 600g potatoes in salted water for 15-20 minutes until tender.
Drain and mash potatoes until smooth.
Stir in 150g butter, saffron milk, seasoning, and spring onions.
Serve pork belly squares and sauce over a portion of mash.