1. Cut the pork belly into small cubes (about 2.5cm width). Heat water to boil. Add the sectioned spring onion and ginger slices. Add the pork belly and cook for 30 seconds. Drain and set aside.
2. Pick another frying pan. Turn to low heat. Add the crystal sugar and cook until it melts and turns into caramel color. Add the pork belly and pan fry until both sides are crispy and golden. Dish up.
3. Heat oil to boil. Saute the sectioned spring onion and the ginger slices. Add the chestnut and stir fry. Season with the Shaoxing wine, light soy sauce and dark soy sauce. Pour the water. Add bay leaves and star anise. Cook to boil. Add the pork belly into the pot.
4. Cover with lid and stew for 40 minutes with low heat. Turn to high heat to thicken the sauce. Garnish with chopped spring onion. Ready to serve.