Kong Bak (Dark Soya Sauced Pork) - cooking recipe

Ingredients

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

Preparation

Wash and blanch pork for 10 minutes. Rub meat with dark soya sauce.
Deep fry in moderate heat till brown and skin turns crispy Slice into 1/2\" thick pieces (thicker or thinner up to you).
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.
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
Turn it upside down and serve-- something like serving pineapple upside down cake? Serve with chinese parsley, lettuce and steam buns.