Wash the pork belly then put the pork belly, 2 slices of ginger, and 1 stock of green onion into the hot pot and let it cook until it is boiling. After 12 minutes, remove and rinse the pork then dice it 3cm cubes and set it aside.
Prepare a small pot, heat the oil and simmer the rock sugar until it is dissolved. Pour in the boiling water and cook until thick, then pour it out and set it aside.
Put a little bit of oil into the small container in the pot, select the “Rice” function, let it start cooking until the oil is warm, then fry the pork in the simmer until it is golden brown then remove it and set it aside.
Put the green onion and ginger into the pot and lightly fry for aroma, then put in the pork belly, cinnamon, star anise, pepper, and bay leaves.
When the fragrant is there, add in the shaoxing wine, soy sauce, and black soy sauce and mix them evenly, then add in the beer, close the lid, cancel the “Rice” function, and select the “Braise” function.
Around 30 minutes before the timer ends, add in the pepper to the braised pork, and gently stir it and close the lid.