Fill steamer with 6-10 cups of water and let the water boil.
Slice pre boiled pork belly into 1 1/2 inch by 1 1/2 inch thick.
Transfer meat and arrange into a heat safe container. In my case,I used a glass pie pan and then steam ,(boiling water) , the pork belly until more juices comes out-around 10 more minutes-
Drain the juices into a separate container and mix with the Hoisin sauce,cooking wine and water. Set aside.
In a pan, heat canola oil and saute the onion until translucent. Add in the pork belly and let it absorb the onion flavor for 2 minutes. Mix in the Hoisin sauce mixture and let the meat simmer for another 3 minutes.
Season with salt if you need to, but the seasoning of this recipe is ample for us. Garnis with green onion.