Soak the dried Chinese long beans for around 2 hours until soft. Wash carefully to remove any sands and then cut into pieces around 3 cm long.
Cook the pork belly cubes in boiling water for around 3-5 minutes. Transfer out, clean and drain.
In a wok or skillet, fry the pork belly cubes until slightly brown. Add ginger slices, dried chili pepper and star anise. Continue cooking for around 1 minute.
Add cooking wine, sugar and soy sauce. Pour enough water to cover the pork belly cubes.
After boiling, slow down the fire and simmer for around 40 to 50 minutes until the pork belly is soft.
Add dried Chinese long beans, salt and then continue simmering for another 20 minutes. Turn up the fire to thicken the sauce.