Slice pork belly into pieces around 6mm thick.
Crush the garlic cloves.
Heat oil in a large frying pan. Cook the pork belly on high heat, on both sides until nicely browned.
Wipe off any excess oil from the pork and leave to rest.
Put the frying pan back on to medium heat and add the remaining ingredients.
Cook until the ingredients develop into a nice glaze. Be careful not to burn the glaze.
Enjoy the pork belly with blanched Bok choy, spinach, beans or broccolini on a bed of steamed rice. Pour any excess glaze over the pork and vegetables to serve.