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Marinate the pork belly with the fish sauce, sugar, onion, garlic for 15-30 minutes.
Heat a large pan over medium heat and melt the 2 tbsp sugar until it turns a deep amber colour. Work quickly to avoid burning the caramel.
Add the pork and all of the marinade, stirring to coat the meat in the caramel.
Pour in the ½ cup water and simmer for 20-25 minutes, or until the pork is tender and the sauce has reduced to a sticky, glossy glaze.
Add the dark soy, chicken powder and black pepper and stir until combined.
Enjoy!