Kong Bak - Braised Pork Belly

Preparation Time: 10 minutes but to marinate overnight for best results
Cooking Time: 70 minutes (10 minutes to fry and 60 minutes to stew)

Ingredients
1 teaspoon of chopped garlic
1 clove of whole garlic, smashed slightly
1 strip of pork belly, cut into pieces
5 Chinese mushrooms, soaked and cut into thin strips (do not throw away the water)
1 rice bowl of water
1 stalk of Chinese parsley
Cooking oil
Chinese bun, bread or rice

For the marinating sauce
3 tablespoon of dark soy sauce
1 tablespoon of oyster sauce
1 tablespoon of Chinese wine (Shaoxing)
1 tablespoon of five spices powder
1 cinnamon stick
3 cloves
1 star arnise
1/2 tablespoon of sugar

Method
1. Marinate the pork with the combination of marinating sauce in a bowl and keep it wrapped and store in fridge overnight.
2. Before cooking, take out the pork to let it warm up to room temperature.
3. In a heated pan, put 1 tablespoon of cooking oil. Once hot, add in chopped garlic and fry till golden brown.
4. Pour in marinated pork and stir fry till fragrant. Cover it with lid, and turn down the fire and add the rice bowl of water and let it simmer for 3 minutes.
5. Transfer the cooked pork belly into a slow cooker and let it cook under auto-mode for another 1 hour.
6. Garnish with Chinese parsley to serve with steamed bun, bread or rice.