Step 1

Cut the pork belly into 1.5-inch pieces. Add the pork belly to a pot filled with water and turn the heat to medium-high. Add in Sichuan peppercorn; let it cook for 10 minutes and rinse with cold water. Drain the pork belly and set it aside

Step 2

In a pan, turn the heat to medium-high and add Pork belly, ginger, and garlic. Pan fry for 2-3 minutes or until pork belly is slightly golden brown.

Step 3

Next, add green onion, star anise, whole red chili, bay leaf, soy sauce, dark soy sauce, brown sugar, Chinese cooking wine (optional), and water.

Step 4

Bring everything to a simmer, turn the heat down to low, and put the lid on for 30 minutes. Keep an eye out to prevent it from burning.

Step 5

After 30 minutes, turn the heat up to high and simmer on high heat for 5 minutes; this should thicken the sauce. Make sure to keep stirring to avoid it getting burned.

Step 6

Pair with rice and garnish with green onion.