My Chinese friend gave me this recipe

Servings: 4

1.5 pounds pork belly, cut into 1-inch pieces
2 tablespoons vegetable oil
4 cloves garlic, minced
1 thumb-sized piece of ginger, peeled and sliced
1/4 cup light soy sauce
1/4 cup dark soy sauce
1/3 cup Shaoxing wine (Chinese cooking wine)
1/4 cup hoisin sauce
1/4 cup brown sugar
1 cup water
2 green onions, chopped (for garnish)
1 tablespoon sesame seeds (for garnish).

1. Heat the vegetable oil in a large pan over medium heat.

2. Add the pork belly pieces to the pan and sear them until they are browned on all sides, about 5-7 minutes.

3. Remove the pork belly from the pan and set aside.

4. In the same pan, add the garlic and ginger. Sauté until fragrant, about 1-2 minutes.

5. Return the pork belly to the pan. Add the light soy sauce, dark soy sauce, Shaoxing wine, hoisin sauce, brown sugar, and water.

6. Stir to combine, making sure the pork belly is coated in the sauce.

7. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 1-1.5 hours, or until the pork belly is tender and the sauce has thickened to a sticky consistency.

8. Adjust seasoning if necessary.

9. Serve hot, garnished with chopped green onions and sesame seeds.

For a spicy kick, you can add a sliced red chili or a tablespoon of chili paste to the sauce. If you prefer a leaner dish, you can substitute pork belly with pork shoulder or even chicken thighs. Additionally, adding a splash of rice vinegar towards the end of cooking can provide a nice tangy contrast to the sweet and savory sauce. Feel free to experiment with the balance of flavors to suit your taste.