Braise pork belly:

1. Prepare the spices: smash garlic, chop chilli and spring onions.

2. Cut the pork belly into 1.5 cm thick and 10 cm wide slices. It is the best to use the pork belly that has 3 fat layers and rind.

3. Cook the pork belly slices over medium low heat until both sides are golden.

4. Remove the pork belly from the pan. Turn the fire to a low heat. Stir fry all the spices until fragant. 

5. Add pork belly back in the pan. Add sugar, and cook it until it melts. The pork belly should has some sugar glaze.

6. Add 2 Tbsp soy sauce. Cook it for roughly 2 minutes until the pork belly is coloured.

7. Add the rest soy sauce, and turn the fire to a high heat. Boil it for roughly 20 seconds.

8. Add water until everything is covered. Bring it to a boil.

9. Move it to a deep pot. Add star anise. Continue cooking it over low heat with a lid for 40 minutes.

10. Turn off the heat, and let it sit overnight.

Peanut sugar:

1. Roast peanuts in the oven at 200 Celsius for 10 minutes. Check frequently after the 5th minute to prevent it from burning.

2. When the roasted peanuts are cooled down, grind with pulse for a few times. Then, grind and shake for 5 seconds.

3. Mix the ground peanuts with sugar.