1. Put the pork belly slices in a saucepan and add enough cold water to cover by 2cm. Squash the whole spring onions with the flat side of a knife and add to the pan.
2. Bash the ginger to open up the fibres and add to the pan with the star anise and cinnamon.
3. Bring to the boil then cover, reduce the heat and simmer for 1 hour, or until the pork has lost its springiness.
4. Drain well, then blot dry with kitchen paper. Discard the spices and spring onions and cut the pork into short lengths.
5. Mix together the soy sauces, honey, and chilli paste and set aside.
6. Heat the oil in a wok. Fry the pork until it starts to colour, then pour the rice wine around the edge and allow it to evaporate.
7. Pour over the soy sauce mixture and stir-fry until the pork is coated with the sticky glaze.
8. Serve the pork with steamed bao buns and garnish with the chilli, coriander, and sliced spring onions.
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