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Heat the oil in a large, heavy-based saucepan over medium heat.
Add the garlic and lemongrass and stir until the garlic is lightly golden (1–2 minutes).
Add the sugar and cook until caramelised (1 minute).
Add the pork, stir well to coat, then add the dark and light soy sauces and stir-fry for 1 minute.
Add the water, then increase heat and bring to the boil, skimming off any impurities that rise to the surface.
Reduce the heat to low-medium, cover with a lid and simmer gently until the meat is fork tender and the sauce is syrupy (1–1.5 hours).
Adjust seasoning with pepper and salt and adding soy and sugar as desired.
Dish onto a serving plate, discard lemongrass and garnish with spring onions or fried shallots.
Serve with steamed rice and sambal belacan mixed with lime juice (optional).
If you don’t like the porky smell, blanch the sliced pieces in boiling water and then rinse in cold water.