Soy Sauce Pork

1.5 – 2 lbs pork belly with skin, cut into 1/2-3/4 inch cubes
8 cloves garlic, smashed flat (no need to chop)
2 thick slices of ginger
2 tbsp light soy sauce
4 tbsp dark soy sauce (Pearl River Mushroom Flavored)
4 tbsp sugar
1 tsp five-spiced powder
1 tbsp freshly ground pepper.
2 tbsp cooking oil

Heat oil in wok until just smoking.  Add ginger and garlic and saute till garlic is turning lightly brown.  Add pork and saute for about 3 mins or until the pork just loses it’s pink on the outside.  Add five-spice powder and  1 tbsp of light soy and keep sauteing for 2 mins (the soy would caramelize on the pork).  Add the 2nd tbsp of light soy and and saute for another 2 mins.  Add the sugar and saute until pork is evenly coated with the sugar (3 mins). Turn the heat down to medium and add the thick soy sauce and give it a few turns to mix.  Add water to just barely cover the pork (top of pork is slightly exposed). If using slow cooker, add the water only after you have placed the pork in the cooker.  Never boil the pork!  Let it simmer gently and give it a stir once in a while until the pork is tender and the sauce is reduced and thickened from the gelatinous skin.  There should be barely 1/2-3/4 cups sauce left.  Salt to taste.