To a pot, add in Water (4 quart), Onion (1), Garlic (2 clove), Star Anise (4), Cinnamon Stick (2), Dried Chili Pepper (2), and Kosher Salt (to taste).
Simmer Pork Belly (1 slab) very slowly until very tender, but not falling apart. Remove from the stock, then strain the stock and save it for a noodle soup or pork sauce.
While the belly cooks, blanch, shock, and drain Asparagus (16 ounce).
When the meat is tender, remove from the stock, then remove the bones from the belly.
Slice into 1/3 inch slices.
To season the belly slices, mix half the Peanut Oil (1/2 tablespoon) with Kosher Salt (to taste), Cayenne Pepper (to taste), and Granulated Garlic (to taste), coat both sides of the belly.
Grill on a grill or in a grill pan until there are nice grill marks.
Repeat the seasoning with the asparagus. Coat in Peanut Oil (1/2 tablespoon), Kosher Salt (to taste), Cayenne Pepper (to taste), and Granulated Garlic (to taste), Grill asparagus until heated through and there are grill marks.
Serve the pork belly on top of the grilled asparagus.