Cut pork belly into 3/4-inch thick pieces. Bring a pot of water to a boil. Blanch the pork belly pieces for a couple minutes. Take the pork out of the pot, rinse, and set aside.
Pat the pork belly dry and season liberally with the Chinese five spice.
Heat a saute pan over low heat, add the oil and sugar to your pan. Melt the sugar slightly and add the pork. Increase the heat to medium and cook until the pork is lightly browned. Turn the heat back down to low and add the rice wine vinegar, soy sauce, Tamari, and water.
Cover and simmer over medium heat for about 45 minutes to 1 hour until pork is fork tender. Every 5-10 minutes, stir to prevent burning and add more water if it gets too dry.
Once the pork is fork tender, if there is still a lot of visible liquid(or add a little more water), uncover the pan, turn up the heat, and stir continuously until the sauce has reduced to a glistening coating.
More About This Recipe
Blanching the pork belly helps to get rid of impurities and starts the cooking process. Using both types of soy sauce is important for the overall flavor and color of this.