Marinade the pork belly with spice powder, stock, sugar and pepper. Let it stand for 2 hours. Overnight is even better.

Heat a non stick deep pan or pot. Put the pork in with the fatty part at the bottom of the pan. Cover the pan so that the oil will not splat.

Keep to a low heat and let the pork sizzle with all the oil out. Occasionally, turn the meat to it's side. Cook the meat till its deep brown but not soft.

While the meat is cooking, mix the sauce ingredients together.

When you see a lot of oil coming out of the meat, pour in the sauce and cover the pan.

Let the pork simmer in a slow fire, till all the sauce has almost dried up. Cut into smaller pieces and serve with white rice.