Cut the pork belly into 4 cm chunks.

Place pork, 1/4 cup soy sauce, ginger, garlic, spring onion, star anise, cinnamon and Chinese wine in a pressure cooker and cook for 15 mins.

Once cooked remove all ingredients including all the liquid and place into a large non stick fry pan. Add the additional soy sauce and brown sugar.

Bring to the boil and then reduce to a simmer and cook stirring regularly for a further 25 mins until the liquid has reduced into a thick sauce and the pork is melt in the mouth tender.

Serve with extra fresh cut spring onions.