Cut pork belly into about 3-inch cubes. Make sure that every piece of lean meat is attached to some fat when cutting. This will help tenderize the meat while cooking.

In a medium-sized pot, place pork in the pot with enough cold water to cover the meat. Heat on medium-high for about 5 minutes, or until it’s brought to a rolling boil & the impurities/scum have released from the meat. Drain, rinse pork under cold water to scrub any other impurities, then pat dry and set aside.

Clean, dry, & reheat medium-sized pot on medium heat. Add brown sugar to slowly melt for 1-2 minutes. Keep an eye on the sugar so it doesn’t burn or begin to harden.

Once it’s melted, add pork and coat well in the sugar until the meat is golden and caramelized.

Add Shaoxing wine, soy sauce, dark soy sauce, white pepper, water, star anise, and bay leaves. Gently scrape the bottom of the pot to make sure none of the sugar is stuck to the bottom to prevent burning.

Reduce heat to medium-low and cover with a lid with a little gap to allow steam to release. Cook for about 1-1 ½ hour, or until pork is fork tender. Stir occasionally to prevent sticking & add a little water if the sauce is looking too dry.

If there is a lot of sauce left, uncover the pot, increase the heat to medium-high heat. Cook for a few minutes or until the sauce has thickened into a glossy glaze, stirring occasionally to prevent sticking. Remove Serve them on a bed of steamy hot rice and/or vegetables. Enjoy!