Slice the ginger and onions and roughly smash the garlic (you don't want to finely chop it, else it will burn.)

Cut the pork belly into 2cm x 3cm chunks. (Don't cut them up too thin else they will melt away into nothing!)

In a skillet or heavy-bottomed pot, set the heat to medium and add in the pork belly to start browning it. (Be careful at this point. Pork belly splatters a lot! Use a lid as a shield to deflect some of that hot oil away from you, if you have to!)

When you have browned the pork belly halfway through, add in the onions, garlic and ginger to brown them as well.

Once all the pork belly has been browned, stir in 1 teaspoon Chinese five spice powder, 1 cup beer, 2 tablespoons rice vinegar, 3 cups beef broth, 3 tablespoons soy sauce, 2 tablespoons dark soy sauce, 1 tablespoon Chinese rice cooking wine, 2-3 small Chinese yellow rock sugar (or 3 tablespoons of regular sugar).

Set the stove to high and bring everything to a vigorous boil and boil it for 15 minutes

Once everything has boiled for 15 minutes, set the stove to medium-low to low heat and put a lid on the pot. You want the braising liquid to be doing a low rolling boil. Check on the pot at the 45-minute mark to make sure the sauce hasn't reduced to less than half the amount of liquid and that it isn't burning. If the sauce is a syrupy consistency, then it's done. If the sauce hasn't reduced to a syrupy consistency, cook it for another 35 minutes but check on it every 10 minutes. (For a total of 1 hour and 20 minutes)

If it still hasn't reached that syrupy consistency, continue to cook it for 5-10 more minutes until the sauce has thickened.

Once everything is done cooking, drain the layer of oil that is floating at the top by scooping it out carefully with a spoon.

Serve with white rice, plain noodles or roasted potatoes, mashed potatoes or fries.