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2 lbs pork belly (Sliced into pieces that are slightly larger than bite-sized)

5-6 cloves garlic (whole or crushed)

5 dried bay leaves

4 tablespoons vinegar

¼ cup soy sauce (50% dark soy sauce, 50% regular soy sauce)

1 tablespoon peppercorn

2 cups water

Salt to taste

OPTIONAL: 1.5 lbs string beans (cut into 2 inch pieces)

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1. Combine the pork belly, soy sauce, vinegar, and garlic then marinade for at least 1 hour (ideally overnight)

2. Heat a wok and put-in the marinated pork belly then sear for a few minutes until each piece is slightly browned

3. Pour remaining marinade including garlic.

4. Add water, whole pepper corn, and dried bay leaves then bring to a boil. Simmer for 20-30 minutes

5. Check at the halfway point, add more water if required and skim off any foam that develops. Add string beans at this point if desired.

6. Put-in more vinegar as desired and continue cooking for 12 to 15 minutes uncovered and without stirring

7. Add salt to taste

8. Serve hot over steamed white rice.

Substitute pork belly with pork shoulder or other types of meat

The meat will shrink slightly after cooking, so cut the pieces a little larger than bite sized

Aim for the meat to be a caramel colour after searing. Don't add the marinate until you are happy with the colour

Use 2 tablespoons if using pre-minced jarred garlic

Tip: add peppercorn and bay leaves into a bag filter to make it easier to eat without having to pick them out later