Sear 1000g pork belly on all sides in a hot wok until golden brown.
Add 30g dark soy sauce, 80g soy sauce, 100g Shaoxing wine, 50g rock sugar, 5g cinnamon stick, 5g star anise, and 50g ginger to the wok.
Add 500g water to the wok, bring to a boil, then reduce heat and simmer for 1 hour.
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