Five spice braised pork belly

Ingredients

• 1.5 kg of pork belly with skin on (If you can find the belly with the rib bones attached, use it (rinse well and pat dry)
• 2" long knob of ginger, peeled, sliced thinlyand but into thin slices, lengthwise
• 1 1/2 tablepsoons Five Spice powder
• 3 cloves of garlic, smashed
• 2 tablepsoons cooking oil
• 2 tablepsoons dark soy sauce (You can substitute 2 tablepsoons regular soy sauce plus 1/2 tablepsoons brown sugar)
• 3 tablepsoons soy sauce (plus more to taste)
• 1 piece of cinnamon stick, 2" in length
• 3 star anise
• 5 cloves
• A small bunch of cilantro leaves for garnish.

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Preparation

• Use a large dutch oven or heavy pot big enough to lay the pork belly insside. Heat up the oil, then add the ginger and garlic.
• Then add the five spice powder and other spices. Cook for about 2 minutes until fragrant.
• Then add the pork, skin side down over the garlic and spices. Add enough water to completely cover the belly and a bit more. Add the dark and light soy sauce.
• Put the lid on the pot and turn the heat up to high and bring the pot to a boil. Skim any foamy scum from the top.
  
• Then, open the lid slightly, and let simmer over low heat for at least 3 hours (skim occasionally) or until the pork is falling off the bone tender.
• Once the belly is ready, remove it from the pot. Then reduce the sauceto a thick, caramel like consistency.
• To serve, warm back the pork belly. Slice it thinly and lay on a plate. Drizzle the gravy and garnish with sprigs of cilantro.
• Alternatively you can serve the pork belly slices with steamed Chinese buns.