Add 3 tablespoons of oil in wok and then place smashed rock sugar in. Continue frying over medium fire until the sugar melts and turns into amber.
Pour hot water quickly, be carefully as the liquid may splash. Let it simmer for another minute.
Prepare a pan and fry the pork rind until slightly browned. This helps to hold the shape and remove the odd taste. Then wash the pork rind well.
Cut the pork belly into cubes around 2 cm and the. Add some clean water in a wok, add 1 tablespoon cooking wine and green onion sections. Cook for 5 minutes after the water boils. Transfer out and drain well.
Place the pork belly in a pan and sauté until the surface becomes slightly brown. This helps to remove extra oil and also hold the shape after cooked by hardening the surface.
Get a stew pot, add dried chili pepper, star anise, ginger slices and garlic slices to stir fry until aroma.
Place the cooked pork in. Only pork cubes, discard the oil. Add 4 tablespoon of sugar color and 1 tablespoon of light soy sauce. Mix well.
Pour in boiling water and simmer for around 1 hour. Use high fire to thicken the sauce.