If you haven't already, grab a chopping board and chop your pork belly into 1 inch thick slices.
Grab a wok or a pan and heat some oil over medium-high heat. Once the oil is hot enough, put in your pork belly pieces. Make sure to arrange them in a single layer so that each piece has direct contact with the bottom of the pan.Cook until the bottom side has slightly browned. Then flip the pieces over and cook the other side until it is slightly browned as well.Once the pork belly has become slightly browned on both sides, remove them from the pan and set it aside.
To the same pan, you'll want to add in your chopped green onions, garlic and ginger. Stir the contents around until it starts to sizzle and you can smell the fragrant smell. This should take about 30 seconds to a minute.
After that, you'll want to add in your brown sugar and continue to stir things around. You want to keep stirring it until it starts bubbling which should take about 1 to 2 minutes.
Return the cooked pork belly pieces back into the pan and stir it around to coat it with the sauce.
Add rice wine to the mixture and bring it to a boil. Make sure to continue to stir things around. Then you'll want to add in the water, light soy sauce, dark soy sauce, and star anise to the mixture. Continue to stir things around and bring the mixture to a boil.
Once the mixture starts to boil, reduce the heat to a low simmer and cover the pan with a lid. Let it cook for about 1 to 2 hours or until the pork belly has become super tender and red-stained.
After time is up, check on the pork belly. If it is soft and tender, turn off the heat and plate the pork belly. Serve immediately.