Preheat oven to 375°F.

Slice ginger into thin pieces. Dice 3 cloves of garlic into smaller pieces. Crush remaining 3 pieces of garlic.

Add oil into a roasting pan, stir for 1 minute. Heat roast pan into medium heat.

Slice pork belly sticks into 3 individual pieces -resulting into 9 pieces. Make more if desired to make larger serving.

Once the roasting pan is heated, stir fry garlic, ginger, star-anise, cloves, sichuan peppercorn together with the oil in medium heat.

Once the pan is fragrant, slowly add the pork belly into its side one by one and sear it for about 20 seconds each side - with the bottom (opposite to fat side) being the last side to be seared.

Set the pork belly on their side and add honey all over the dish.

Expose all the sides of the pork belly to the honey-oil-mixture of ingredients.

Add chicken stock, soy sauce and sweet thick soy sauce to the mixture.

Again mix the pork belly and expose all its side to the stock-honey-oil-ingredients concoction.

Wait for the stock-honey-oil-ingredients to boil.

If it's boiling, remove from heat. Cover with foil and put it inside the oven. Set the timer to 1 hour and 30 minutes.

Depending on your desired add-on, add it to the roasting pan at the most appropriate time remaining. Example: Potato = 30 min. Cooked tofu cubes = 15 min.

Without turning off the oven, take out the pan at the around 45 min. - 1 hour mark and bring it to the range under medium-high heat to a boil. Let boil for 3-5 minutes then immediately bring it inside the oven again.