Kong Bak (Dark Soya Sauced Pork)

• 1 kg pork belly
• 2 cloves garlic, peeled and minced
• 1 1/2 tablespoons brown sugar
• 2 teaspoons five-spice powder
• 1 teaspoon salt
• 2 tablespoons dark soya sauce
• 2 teaspoons black vinegar

1. Wash and blanch pork for 10 minutes. Rub meat with dark soya sauce.
2. Deep fry in moderate heat till brown and skin turns crispy Slice into 1/2" thick pieces (thicker or thinner up to you).
3. Mix pork with minced garlic, sugar, 5 spice powder, salt, soya sauce, vinegar Place in bowl with skin facing downwards Add warm/hot water till 1/2" before the pork is covered.
4. Steam for 20 minutes (until pork is cooked and tender, but not falling apart). Remove from heat and cool- leave overnight in fridge Scoop out excess fat and re-steam again before serving
5. Turn it upside down and serve-- something like serving pineapple upside down cake? Serve with chinese parsley, lettuce and steam buns.

pork belly, garlic, brown sugar, fivespice powder, salt, dark soya sauce, black vinegar

Taken from www.food.com/recipe/kong-bak-dark-soya-sauced-pork-86788 (may not work)