Heat oil in a frying pan. On MED-HI heat, sear the pork belly fat side down for 2 minutes or until brown. Continue to sear all other sides of the pork belly until brown.
While the pork belly is searing, put the spring onions, ginger, sake, soy sauce, water, sugar and Asian Wok Spice into a medium pot.
Once the pork belly is seared, add to the pot ensuring that the pork is at least half-submerged in the liquid. Add more water if needed.
Bring to a boil. Then turn heat to low, put the lid on and simmer for an hour. Rotate pork belly every 15 minutes for even cooking (while boiling, if any scum or foam forms, skim off the top of the broth).
After an hour, remove the lid and continue to cook on low heat for approximately 15 minutes to thicken the sauce.
Remove pork belly from the pot and cool in the refrigerator for at least half an hour before slicing into 0.5cm slices. Strain sauce and store in the fridge until ready to use.
