Trim the pork belly removing excessive fat and any other imperfections in the meat.Tip: If a lot of the fat is left on it could render out or the final result is too fatty.
Combine the Chinese five-spice powder, salt, and pepper to create a basic rub. Rub it over the meat and leave it to rest while you set up the fire and Dutch oven.
Sear the pork belly until golden brown on both sides. Add the water, ginger, and garlic. Slowly bring to the boil then simmer for 1 hour or until the meat is firm, yet starting to soften.
Remove the pork belly from the Dutch oven. Place on a chopping board then dice into serving-size cubes. By cooking whole, then slicing, the serving pieces hold a sharper cube shape. If this is not important the pork belly can be diced before placing it in the Dutch oven initially.
Return the cubes to the Dutch oven. There should only be about 1 cup of water remaining; if more than this discard until only 1 cup remains. Add the Shaoxing rice wine and soy sauce, return to the heat to braise then simmer for 50 minutes.
Remove the Dutch oven lid and check the pork; it should be very soft and tender. If not, return to the heat until the pork is fully cooked and tender. When fully cooked, sprinkle the pork with the brown sugar then stir gently to make sure all the pork is covered in the sauce. Return to the heat to simmer for 10 more minutes.
Remove from the heat then stir again to make sure all the pork belly is covered in the sauce. Serve immediately while hot.