Lor Bak - Braised Pork Belly (卤肉)

I recalled my mum used to cook very nice lor bak during special event when I was young.  I could eat extra bowl of rice just with the sauce not the pork!

Serve 4
Ingredients:
1 kg Pork Belly (about 4 strips)
1.5 litre Water
1 tbsp Sugar
1 tbsp Fish Sauce
1 tsp Five Spice Powder
1 + 5 tbsp Supreme Thick Dark Soy Sauce
1 tbsp Light Soy Sauce
1 tsp Sea Salt
2 Cinnamon Bark
2 Star Anise
1 Slice Gnger
2 Cloves
6 Garlic Cloves

• Boil a pot of water, add in the pork and boil 5 mintes.  Remove, drain, rinse belly under water to cool down and pat dry.
• Marinate belly with five spice powder and 1 tbsp dark soy sauce and leave it in fridge for 3 hours.
• Heat wok with water and bring to boil.  Add in all the balance sesasoning/ingredients (expect pork) and continue to boil fo 10 minutes.
• Add in pork belly and reduce heat to low and cook for about an hour.  Turning pork belly over every 15 minutes till done.  By then, sauce should be thick.
• Cut braised pork belly and serve with hot rice or porridge.