Using the "saute" function, heat coconut oil then saute garlic, ginger, cinnamon stick, and star anise until fragrant.

Add pork belly slabs and sear on both sides.

In a cup combine the soy sauce, brown sugar substitute, Chinese wine, and water. Mix until homogeneous.

Add to the pot and close lid. Seal and cook on "high pressure" for 35-40 minutes. Alternately, if cooking on stovetop, bring to a boil then reduce to simmer and cook until tender, about 1 1/2 hours.

When the meat is tender, remove from pot and set aside. Meanwhile, strain the braising liquid.

Return braising liquid to the pot and add bone broth. Simmer until hot.

Ten minutes prior to serving, thoroughly rinse noodles, drain, and add to hot broth. This will allow the noodles to soften and separate.

Slice the pork belly thinly.

To serve, place noodles in bowl and ladle broth over them. Add toppings such as cabbage, eggs, scallions, fried shallots (or garlic). Place pork belly slices on top and serve.