Simmer the pork in water with a piece of ginger, star anise and sea salt for about 30 minutes.
Drain the pork and set aside to cool. Slice into thin pieces (see photos in post above).
Heat the cooking oil in a wok over medium-high heat until it is starts to smoke.
Add the sliced pork in 2-3 batches and fry until the edges are golden brown. Remove and set aside.
Reduce the heat to medium high and add the broad bean and black bean sauce. Saute until fragrant, about 1 minute.
Add the garlic, ginger and chilies and stir fry about 30 seconds.
Add the soy sauce, Chinese wine, brown sugar and stir together.
Add pork and green onions and toss to combine.
Remove from heat and serve with white rice.
Simmer the pork the day before to save time. Be sure to cut the pork AFTER it has been simmered, not before.
Stir fry the pork belly in batches to avoid crowding. When the pan gets crowded, the meat will steam instead of fry and won't get that crisp, caramelized texture we want.
You can add a sliced red pepper, bell pepper, broccoli, etc. if you'd like more vegetables in this dish. You can also serve it with this Bok Choy recipe on the side if you'd prefer your veggies separate.
Use whole pork belly when simmering - otherwise, the pork will over cook and fall apart. Slice it after it has been cooked.
Pork butt (shoulder) can be used in place of pork belly, but the results will not be quite as melt-in-your-mouth as the pork belly;
Any pepper can be used as a substitute for the Anaheim chilies.