Wash the pork belly and cut it into slices about 1/2 inch (1 cm) thick. Marinate with fish sauce, seasoning powder, and black pepper for 45 minutes to let the flavors absorb.

Peel the garlic cloves and leave them whole.

Cut the lemongrass into sections and lightly crush them to release the aroma.

Peel the daikon and carrots, slice them into rounds, then cut the rounds in half. Each piece should be about 1 1/4 inches (3 cm) long.

Place a pot on the stove and add 1/4 cup sugar. Cook until the sugar melts and turns golden. Add the marinated pork and stir until the meat firms up. Add the caramel sauce to give the pork a rich brown color.

Pour in a large bowl of cold water (about 3 cups/700 ml) into the pot with the pork. Add the whole garlic cloves and crushed lemongrass. Bring to a boil over high heat, then add the daikon and carrots. Season to taste.

Reduce the heat to low and simmer until the liquid reduces and thickens.

Braise for about 1 hour until the pork is tender and fragrant.