Note:  Make this a day in advance!

1 (1 1/2-inch) piece cinnamon stick
1/2 teaspoon anise seeds
2 lb pork belly cut into 1 1/2 inch cubes
1/4 teaspoon salt
3/4 teaspoon black pepper
2 tablespoons vegetable oil
1/2 large onion, diced
2 leeks (well washed)2 leeks (well washed)
4 garlic cloves, smashed
4 (1/2-inch-thick) slices peeled fresh ginger, smashed
2 (4- by 1-inch) strips fresh orange zest
1 tablespoon sugar
1/2 cup soy sauce
1/2 cup Chinese rice wine or medium-dry Sherry
2 1/2 cups low-sodium chicken broth (20 fl oz)
2 fennel bulbs, stalks cut off and discarded, then bulbs sliced lengthwise 1/4 inch thick , keep fronds for garnish
1/2 cup coarsely chopped fresh cilantro
1 tablespoon fresh thyme

Special equipment: cheesecloth; kitchen string
Preparation
Put oven rack in lower third of oven and preheat oven to 350°F.

Wrap cinnamon stick and anise seeds in a small square of cheesecloth and tie bundle closed with string.

Pat pork dry and sprinkle with salt and pepper. Heat oil in a deep 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown pork in 3 batches, turning, about 4 minutes per batch. Transfer to a bowl as browned.

Pour off all but 1 tablespoon fat from pot and cook onion, leek and garlic over moderate heat, stirring, until golden, 3 to 5 minutes. Add thyme, ginger, zest, and sugar and cook, stirring, 1 minute. Stir in soy sauce, rice wine, broth, pork with any accumulated juices, and cheesecloth bag. Braise mixture, covered, in oven 1 hour 15 min.

Stir in fennel and braise, covered, in oven until fennel is very tender, 50 minutes. Discard cheesecloth bag, then season pork mixture with salt and pepper.

Let cool and refridgerate over night.  Skim off solid fat, reheat at low temperature on the stovetop for 30 minutes

stir in cilantro, garnish with reserved fennel fronds.

Note: maybe lessen the amount of soy sauce it's pretty salty
