Cover the pork belly with water in a suitable cooking pot, let the water boil. Once the water boils, remove the meat and rinse to cool, then cool. Mix 1 tbsp sugar with salt and 2 tbsp soy sauce. Turn the meat to the other side in this marinade and marinate for about 1 hour. Remove the peel from the shallots and ginger and cut them into rings or slices. Rub the marinated meat dry. Heat a small amount of oil in a saucepan, fry the meat on all sides, then remove repeatedly. Sauté shallots and ginger in the drippings, add soup. Add remaining sugar, soy sauce and the cinnamon stick and star anise. Bring to a boil, add meat repeatedly and simmer gently at low temperature for about 75 minutes.
Clean the shiitake and cut into quarters. Heat a little oil in a frying pan and fry the mushrooms in it. Clean the spring onions, cut them into slices and fry them as well. Remove the cooked meat from the cooking pot. Boil juice to a slightly thick consistency.
Cut meat into slices and serve with the juice. Spread mushroom and onion mixture evenly over the top.
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