Lightly sear the pork skin in a hot pan to get rid of any hair. Some people use tweezers, but this is much easier.
Scrape any burnt bits off the pork skin and rinse it.
Cut the pork into pieces ¾in (2cm) thick.
Add pork, one spring onion/scallion, half the ginger and half the Shaoxing wine to a pot of cold water and bring to the boil. Remove the pork once the water is boiling.
Heat the oil in a pan and sauté the remaining ginger and spring onion with the pork belly until the meat is golden brown.
Add 1tsp of Shaoxing wine, 3tbsp of light soy sauce and 3tbsp of dark soy sauce.
Add hot water until the meat is fully immersed.
Add rock sugar to taste, 1 star anise and 2 bay leaves. Cover the pan with a lid and simmer until the sauce is thickened and coats the meat. Remove bay leaves and serve.