Grandma's Braised Pork Belly with Potatoes

1. Blanch the pork belly in boiling water for 2-3 minutes with ginger and cooking wine to remove excess blood and impurities. Drain and set aside. Cut the pork belly into bite-sized cubes.
2. Heat a wok or heavy pot on medium-low heat. Add the rock sugar, stir gently until the sugar melts and turns into a golden brown caramel.
3. Add the pork belly into the caramelized sugar. Stir-fry until the pork is evenly coated and slightly browned.
4. Add light soy sauce, dark soy sauce, and soy paste. Stir well. Add hot water enough to boil for another 60 minutes. Add star anise, and bay leaf.
5. Cook for 30minutes and add in potatoes, and then cook for another 30 minutes until the potato becomes smushy.