This is one dish that you cook and keep for a week, and the taste just gets better and better.

1/4 cup light soya sauce
1/4 cup dark soya sauce
1-1.5 cups of water, depending on tasting
1/4 cup vegetarian oyster sauce
1 stalk lemongrass
3-4 slices galangal
3-4 slices ginger
3 tablespoons sugar
1 strip pork belly
1 strip pork loin
3-4 pcs aniseed
4-5 pcs dried bean curd (‘tau-gua’)
4-5 pcs fried beancurd (‘tau-pok’)
4-5 pcs Chinese mushrooms
1/2 teaspoon cumin powder
1 cinnamon stick
2 tablespoons sesame oil

1. Heat up oil and stir fry cinnamon, galangal, lemongrass, ginger until fragrant and put aside.
2. Using the same pan, melt sugar until slightly caramelized, then pour light soya sauce in (you should hear a loud hissing sound).
3. Add dark soya sauce and oyster sauce and sesame oil.
4. Add back stir fried-cinnamon, galangal, lemongrass and ginger. Continue stir frying for a few minutes and add boiling water. Leave it to braise.
5. Parboil pork belly and loin, and slice up into strips.
6. Add pork belly and loin to mixture and leave it to braise for 30 minutes, and it’s ready to serve.