1. Blanch the pork belly: Bring a pot of water to a boil. Add the pork belly and cook for 5-7 minutes to remove impurities. Drain and rinse the pork under cold water. Cut the blanched pork into 1.5-inch cubes.

2. Sear the pork: Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the pork belly pieces, skin side down first, and sear until lightly browned on all sides. Remove the pork from the pot and set aside, leaving about 1 tablespoon of oil in the pot.

3. Caramelize sugar: Add the rock sugar to the pot. Cook over medium-low heat, stirring constantly, until the sugar melts and turns into a light amber caramel. Be careful not to burn it.

4. Add aromatics and pork: Immediately add the ginger, star anise, and cinnamon stick to the caramel, stirring for 30 seconds until fragrant. Add the seared pork belly back to the pot and toss to coat with the caramel.

5. Braise the pork: Pour in the Shaoxing wine, light soy sauce, and dark soy sauce. Stir well. Add enough hot water or chicken broth to just cover the pork. Bring to a boil, then reduce the heat to low, cover, and simmer for 90-120 minutes, or until the pork is very tender and easily pierced with a chopstick.

6. Reduce the sauce: Once the pork is tender, remove the lid and increase the heat to medium-high. Simmer, stirring occasionally, until the sauce thickens and reduces to a glossy, rich consistency. Skim off any excess fat if desired.

7. Serve: Garnish with chopped scallions and serve hot with steamed white rice.