Instructions:

Blanch the pork belly: In a pot of boiling water, cook the pork belly for 5 minutes. Drain and set aside.

Caramelize the sugar: Heat oil in a large pot or wok over medium heat. Add sugar and cook until it melts and turns a golden brown color.

Brown the pork belly: Add the pork belly to the pot and cook until browned on all sides.

Add aromatics: Add ginger, garlic, star anise, cinnamon stick (if using), and dried red chilies (if using). Stir for 1-2 minutes until fragrant.

Add liquids: Pour in the light soy sauce, dark soy sauce, Shaoxing wine, and water. Bring to a boil, then reduce heat to low and simmer for 1 hour, or until pork belly is tender.

Add Napa Cabbage: Add Napa cabbage to the pot and cook until tender, about 10-15 minutes.

Reduce sauce: If desired, increase heat and simmer uncovered until sauce thickens and coats the pork belly.

Serve: Serve over rice.