Cut pork belly into cubes and use the broad side of a knife to pat and smoothen the skin.

Blanch pork belly in boiling water to remove impurities.

Drain the pork belly and pat it dry.

Soak lotus seeds overnight in water

Peel and slice the white onions.

Place pork belly, ginger slices, cracked nutmeg, star anise, soaked lotus seeds, sliced white onions, rock sugar, thick black sauce, Chinese cooking wine, and chicken stock into a clay pot.

Bring the mixture to a boil over high heat.

Reduce heat and let simmer for 3 hours, or until the pork belly is soft and fragrant.

Remove the pork belly from the pot and place them on a serving plate.

Turn heat to medium and reduce the sauce to half its original volume.

Pour the reduced sauce over the pork belly.

Serve immediately.