Step 1

Cut the pork belly into 1 to 1.5-inch cubes. Peel the daikon radish and cut the daikon into similar sized cubes.

Step 2

Peel and cut the ginger and garlic into small pieces. Cut the green parts of the green onions into small pieces. Set aside.

Step 3

Heat a wok under medium heat. When the wok is getting warm, add the 1 teaspoon of vegetable oil. Then add the pork belly cubes. Lightly fry the pork belly on all sides until golden brown and oil seeps out. Transfer the pork belly cubes out. Leave the oil in the wok.

Step 4

Lower the heat to medium-low. Add the ginger, garlic, and star anise. Stir once or twice until the fragrance comes out. Add the 2 teaspoons of Pixian Douban, stirring for a few seconds until well mixed. Add the pork belly cubes back. Also add the 1 tablespoon of light soy sauce, 1 teaspoon of dark soy sauce, 1 tablespoon of rice wine, and 1 teaspoon of sugar, stirring to combine.

Step 5

Pour in the ~1 cup of hot water. The water should cover most of the pork belly cubes. Raise the heat to medium-high until liquid boils. Then lower the heat back to medium-low or low. Cover the lid and let the pork belly simmer in liquid for 40 minutes.

Step 6

When the 40 minutes are up, add the daikon cubes, gently mixing and turning the daikon cubes (don't worry if there is not enough liquid to fully cover all the daikon cubes. There will be more liquid after the daikon cooks and releases liquid. Simmer everything for another 20 to 30 minutes. Turn the daikon pieces over once in between.

Step 7

Turn off the heat and sprinkle the sliced green onions on top. Enjoy with rice!