Pat the pork belly dry with paper towels.
Heat the cooking oil in a wide thick-bottomed pan. Lower the pork in the hot oil, skin side down (watch out as the oil will spatter) and sear on all sides.
Add the sliced shallots and garlic to the pork, and cook, stirring, until the vegetables soften a bit.
Throw in the star anise and bay leaf.
Add the black bean sauce and ketchup.
Pour in the soy sauce, vinegar, pineapple juice and about a cup of water.
Stir in the sugar and black pepper.
Bring to the boil, cover the pan, lower the heat and simmer for 20 minutes.
Scoop out the pork and transfer to a cutting board.
Cut the pork into one-fourth inch slices then slide back into the simmering sauce.
Cover the pan once more and continue cooking the pork over low heat until tender.
Serve your humba with rice. Optionally, garnish liberally with sliced scallions.