Blanch the pork belly in boiling water for 4 minutes to remove excess fat.
Drain and refresh the pork before cutting it into bite-sized chunks.
Heat oil in a casserole dish and brown the pork pieces in batches.
Set the browned pork aside using a slotted spoon.
Drain the fat from the pan leaving 30ml.
Stir sugar into the pan until it caramelizes into a pale brown color.
Add the chicken stock while scraping the browned bits from the pan bottom.
Add star anise, cinnamon, and bashed ginger to the mixture.
Stir in the Shaoxing wine and soy sauce.
Return the pork to the pan and season with black pepper.
Simmer covered on low heat for two hours.
Remove the lid and simmer for 30 minutes to reduce the sauce.
Stir in sliced spring onions and simmer for 5 minutes.
Serve the pork bowl with boiled white rice.