Asian sweet and sticky porkbelly

Do you have a signature dish? I know I do! And this might actually be it. My sisters favorite. Sweet and sticky porkbelly Asian style, with white rice and vegetables. Most of the time we pair it with bok choy, but tonight we went for broccoli. Now I think about it... I always eat this dish with green vegetables. *** Ingredients 2p: • 500 gram porkbelly • 3 cm ginger • 5 garlic cloves • 3 tbsp soy sauce • 3 tbsp oyster sauce • 4 tbsp palmsugar • 2 tbsp fishsauce • black pepper • 1. Slice your porkbelly into bite size pieces and your ginger and garlic into thin slices. 2. Throw the porkbelly into a hot pan without any oil and with the fishsauce, some pepper and ginger. Fry until the natural fat starts to come out and fry the pork in its own fat until it's golden. Or longer if you don't like soft fat. 3. When the pork is done, add the garlic. Watch it closely! It can burn rather quickly. 4. Add the soy sauce and oyster sauce and stir well until it starts to thicken. 5. Finally add the sugar and stir well for about 3 minutes. Turn off the heat and that's that! When you dish the pork, make sure to not scoop too much of the fat along with it. A little bit will give the rice a lovely, sticky texture though.