In a pot, add chicken stock, with minced ginger, garlic, sugar and cooking wine. Mix well.

Once it's heated up, add pork belly until it brings to a simmer. Cover the lid and let it cook for another 10 mins.

Remove pork belly from the pan, reserve the water.

In another wider pan, add oil and put the pork belly back in. Add salt and pepper.

Cook the pork belly until they turn brown and crispy.

Add sauce ingredients to the pan. Cook until sticky.

If the sauce gets too dry, add about 3 tbsp of the reserved water and cover the lid and cook it for about 20 mins on medium heat.

Then turn it to low heat and cook for another 20 mins.

Serve with spring onion or chives.