Add crystal sugar with oil into a large non-stick pan. Dissolve sugar on low heat, stirring regularly.
Once the sugar has melted and begun to caramelise, add in ginger. Gently stir for about 30 seconds.
Add in pork belly and spread it out into a single layer. Turn the heat up to medium-high. Flip the pork belly every minute or so for about 6 minutes.
By now, the pork should be glossy and caramelised by the sugar. Deglaze the pan with shaoxing wine. Stir occasionally for about 1 minute.
Add spring onions and whole garlic cloves, stir fry for about 30 seconds. Then, add in soy sauces and spices. Stir fry for 30 seconds.
Transfer pork belly mixture into a medium-sized heavy-based pot with a lid. I used a cast-iron pot (clay pot is also a great option). Add in 2 cups of water.
Bring up to a boil then place the lid on and simmer on the lowest heat possible for 1.5 hours (note 4). No need to stir the pot whilst braising.
To finish off, remove the lid and reduce the sauce by about ½ on high heat. This will take about 3 - 5 minutes.
Serve with rice and preferred Asian greens!