Slice pork belly into bite-size pieces (approximately 1-inch x 1/2-inch chunks). Put in a resealable zip-top bag and squeeze as much air out as possible.
Add salt, star anise, and dried chilis to a zip-top bag.
Add chicken stock, dark soy sauce, and Shaoxing wine to a jar or plastic container that will seal tightly without leaking.
At the Campsite
Bring a pot of water to a boil. Throw in your pork belly pieces and cook for 2 minutes.
Drain the pot and rinse the pork belly with cold water.
Heat oil until just smoking. Add the pork pieces and stir fry a couple of minutes until just starting to brown.
Pinch the white portion of the green onions between your fingers and add to the pot. Add all other ingredients except the green portions of the green onions and bring to a boil, stirring until the sugar is completely melted. Reduce heat to a gentle simmer and cook, with the lid slightly ajar for about 1 hour, stirring on occasion until the pork is tender.
If, toward the end of the cooking time, the sauce is still thin, turn up the heat and stir constantly to reduce it to a thick glaze prior to serving.
Remove from heat and discard the ginger slices and chili peppers. Garnish with the remaining green parts of the scallions.
Don't forget your rice. We recommend parboiled rice since its so easy to make at the campsite.