Dry Tau Yew Bah (Braised Pork Belly)

• 2/3 pound whole pork belly
• 2 cloves garlic, peeled
• 3 tablespoons dark soy sauce
• 2 tablespoons light soy sauce
• 1 teaspoon salt
• 1 teaspoon Chinese five-spice powder
• 1 teaspoon ground black pepper
• 2 whole star anise pods
• water as needed
• 2 tablespoons white sugar

1. Rinse pork belly in hot water. Transfer to a cutting board and cut into 4-inch slices.
2. Place the pork belly, garlic, dark soy sauce, light soy sauce, salt, five-spice, black pepper, and star anise in a pot. Add enough water to cover the pork belly. Bring sauce to a boil. Reduce to a simmer and cook for about 1 hour. Continue adding water to make sure pork belly is immersed at all times.
3. Remove the pork belly from the sauce. Increase heat to high and stir in sugar; cook until sauce is syrupy, about 4 minutes. Reduce heat to low.
4. Transfer pork belly to a cutting board; cut into smaller pieces. Place back into the sauce and stir until pork belly is evenly coated.

pork belly, garlic, soy sauce, soy sauce, salt, ground black pepper, star anise pods, water, white sugar

Taken from www.allrecipes.com/recipe/258430/dry-tau-yew-bah-braised-pork-belly/ (may not work)