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Slice your pork belly into 1x1 inch squares
Blanch in boiling water with ginger for 2 minutes. Drain and rinse.
Set Instant Pot to Sauté. Caramelize brown sugar with vegetable oil until it starts to bubble.
Add the pork until it is completely coated. Scrap at the sugar/oil mixture if it begins to stick to the bottom.
Add Shaoxing wine, light and dark soy sauce. Stir for 1 minute.
Add water and spices (star anise and bay leaves). If you want to add tofu or boiled and peeled eggs, add now.
Cook on High Pressure for 15 minutes
Allow pressure to natural release and let it sit on Sauté mode to allow the extra liquid to evaporate. There should be a thick sauce, but not too much that it's soup-y.
Serve over rice or noodles.