Japanese Braised Pork Belly (Buta no kakuni)

1 lb pork belly (or boneless country-style ribs)
2 TBSP sugar
1" piece of fresh ginger, grated
1 star anise (optional)
3 TBSP soy sauce
3 TBSP sake
2 c water

Heat heavy sauce pan over medium high heat. Cut pork belly into 1-2 inch cubes. Brown pork belly cubes on all sides (no need for oil). Once all sides are brown, add sugar and stir to coat meat with sugar and allow the sugar to caramelize. Add the rest of the ingredients and bring to a boil. Lower heat and simmer for about 3 hours, turning occasionally, until pork is very tender.