Put the cut Pork Belly (3 pound) pieces in a deep pot, cover with water, and bring to a boil. Reduce to a gentle boil for 5 minutes. We’re trying to get rid of some of the impurities.
Remove off the stove, drain, and while running cool water over it, rub each piece to clean.
Heat the Vegetable Oil (1 tablespoon) on a medium flame, in a deep heavy pot, and go in with the Scallion (3), Fresh Ginger (3 slice), and Garlic (2 clove). Cook for 2-3 minutes.
Add the cleaned pieces of pork and stir well. Turn up the heat to a medium-high.
Add the Shaoxing Cooking Wine (1/4 cup), Light Soy Sauce (3/4 cup), Dark Soy Sauce (1/2 cup), Water (1 cup), and bring to a boil.
As it comes to a boil, reduce to a very gentle simmer and add the Rock Sugar (1/3 cup). Cover the pot and allow this to slowly braise for 2.5-3 hours. Stir every 20 minutes or so.
If you find that the liquid is drying up too fast you can always add a bit more water. Once ready, you’ll have tender pieces of pork with a lovely gravy.