My mom made this pork dish the other day, and I found it astonishingly good. Turns out it's a four cooking step process. I just had to share.
She used about a kilo (2.2 lbs) of belly pork, with a nice thick layer of fat to it.
First she boiled it in water, then threw the water away.
Then she patted it dry, and deep-fried it to golden brown.
Then she braised it in soy sauce, sugar, garlic, ginger and sesame oil for 1/2 an hour.
After which it was steamed, still in the braising liquid, for 3 hours, until it was falling apart.
AWESOME. The frying makes the top bit of the pork fat chewy, sweet, and intensely "golden" tasting.