Cut the Pork Belly (2 pound) into 2x3cm chunks.

In a skillet or heavy bottomed pot, set the heat to medium and add in the pork belly to start browning it.

When you have browned the pork belly halfway through, add in the Onion (1 N/A) [sliced], Fresh Ginger (1 N/A) [sliced], and Garlic (2 clove) [crushed] to brown them as well.

Once all the pork belly has been browned, add in the Chinese Five Spice Powder (1 teaspoon), Beer (1 cup), Rice Vinegar (2 tablespoon), Beef Broth (3 cup), Soy Sauce (3 tablespoon), Dark Soy Sauce (2 tablespoon), Rice Wine (1 tablespoon), and Granulated Sugar (3 tablespoon).

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. You want the braising liquid to be doing a low rolling boil. Braise 1 hour and 20 minutes.

You’ll know it’s ready when the sauce is syrupy looking and the liquid should have reduced by almost half the amount you started with. If it hasn’t reached that syrupy consistency, continue to cook it for another 5-10 minutes.

Serve with white rice, plain noodles or roasted smashed potatoes. Top with Scallion ( to taste) [Finely chopped] and Toasted White Sesame Seeds ( to taste). Enjoy!