Cut the pork belly into 0.8 cm square pieces, making sure you have a small piece of skin attached to each piece.
Find a flat, relatively deep non-stick pan and warm it up. Without using oil, stir-fry the pork in the pan. Continue to heat the pork as it begins to seep water. Keep frying until the pork until all the water has evaporated and the liquid in the pan has become clear. Add the cinnamon and star anise and stir-fry to evenly distribute their flavor in the pan.
Add the sugar and red onion crisps and stir through. Then add the soy sauce and cooking wine, stirring after each. Change the pot for a small casserole dish and stir until the liquid has disappeared then add boiling water until the meat is submerged.
Add a few boiled and peeled eggs.
Simmer the meat for 30-40 minutes on low heat. Check it every 10 minutes that it does not become too pasty. Taste and add pepper if required.
Blanch the bok choy for 2 minutes, adding some salt and oil to the water. Take it out and place it in some ice water to keep the color and stop the cooking process. Slice the red radish.
To serve the braised pork, place some rice in a bowl with some braised pork on top. Take the vegetables, radish and eggs and place them around the pork.