Blanch belly pork in boiling water for 10-15 minutes. Remove and drain well. Rub thick soy sauce over the meat and skin side of the belly pork. Deep-fry in hot oil.
Combine seasoning ingredients with star anise, cinnamon stick, cloves, liquorice, spring onion and water in a deep saucepot. Bring to a boil. Add the belly pork and simmer for 1-1½ hours or until meat is just tender.
Remove the belly pork and cut into thick slices and thicken the gravy with cornflour mixture. Serve the meat with the sauce.