Start by selecting a good-quality pork belly. Look for meat and fat in balanced proportions. Cut the pork belly into thick slices, about 1.5 inches each. This thickness allows the meat to retain moisture while cooking.

In a large pot, heat a splash of oil over medium heat. Place the slices of pork belly in the pot, skin-side down. Cook until slightly caramelized and golden brown, around 3-4 minutes. Then flip the slices to sear the other side. Searing adds flavor and color, creating a lovely crust.

With the pork belly nicely browned, remove it from the pot and set it aside. In the same pot, add ginger, green onions, star anise, and cinnamon. Sauté for a minute until fragrant. This step enhances the aroma of the dish and lays the foundation for the infusion of flavors.

Pour in your Shaoxing cooking wine, scraping the bottom of the pot to deglaze. Add the dark soy sauce and light soy sauce. Stir in the rock sugar, ensuring it dissolves completely. This combination creates a tantalizing sauce that envelops the pork belly.

Now, place the previously seared pork belly back into the pot. Ensure the pork is covered in the sauce. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and allow it to braise for at least two hours. The long cooking time transforms the meat into something incredibly tender.

Check on the pork from time to time, adding water if necessary to ensure it doesn’t dry out. Once it’s fork-tender, remove it from the pot. You can strain the sauce if you prefer a smoother texture. For extra shine, consider simmering the sauce until slightly thickened before serving.