Ingredients

1 kg pork belly sliced into 2cm cubes

3 cloves garlic crushed

2 slices of ginger

1 teaspoon five-spice powder

1 tablespoon of oyster sauce

1 tablespoon hoisin sauce

1 tablespoon Shaoxing wine

1 tablespoon vegetable oil

400 ml water

3 tablespoons dark soy sauce

2 teaspoons sugar

2 spring onions sliced

Instructions

Heat water in a large wok or pan and bring it to a boil. Put the pork pieces into the water and bring to a simmer. Cook for 10 minutes, drain well, and put aside.

After you boil the pork, you have to brown it fat side down for a good 10 minutes so that you get a crispy layer.

While the pork is cooking, in a bowl mix the soy sauce, oyster sauce, hoisin sauce, Shaoxing wine, sugar, and five spice powder. Put aside.
Wipe down the wok or large pan, then inside heat 1 tablespoon of vegetable oil to medium-high heat.

Add two cloves of garlic, ginger slices, spring onions, and the pork belly slices.

Brown the pork until golden brown then add the soy sauce and five spice mixture to the wok.

Combine well and then add the water.

Turn the heat down low and cover. Cook for 75 minutes, until the pork is tender.

If the sauce is runny, mix the cornstarch with one tablespoon of water and then add it to the pork mixture to thicken. If you feel the liquid is reducing too much, you can add more water as needed.
Serve with steamed rice and stir-fried greens and enjoy!