Put all the ingredients apart from the pork belly into a large pan with 1 litre water. Bring to the boil then add the meat. Return the pot to the boil, turn down to a simmer and cook for 1.5 - 2 hours.
Divide the pork between 4 bowls and spoon over a little of the cooking liquid. Scatter on the chopped spring onions and add a small dollop of mustard. Serve with white rice.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.