Beer Braised Pork Belly (Chinese Style)

1 onion, sliced
Thumb sized ginger, sliced
1 kg pork belly
2 cloves garlic
½ tsp SIDS CRAZY SALT
1 cup Tui beer
3 cups beef stock
3 tbsp soy sauce
2 tbsp rice vinegar
2 tbsp dark soy sauce
1 tbsp Chinese rice cooking wine
1 tsp 5 spice powder
3 tbsp of white sugar
Spring onions, finely chopped
Toasted sesame seeds, optional

Slice the ginger and onions and roughly smash the garlic.
Cut the pork belly into 2 cm x 3 cm chunks. (Don't cut them up too thin or they will melt away into nothing!)
In a frypan or heavy-bottomed pot, heat to medium and add in the pork belly to start browning it. (Be careful at this point. Pork belly splatters a lot. Use a lid as a shield to deflect some of that hot oil away from you, if you have to)
When you have browned the pork belly halfway through, add in the onions, garlic, SIDS CRAZY SALT and ginger to brown them as well.
Once all the pork belly has been browned, add in the five spice, beer, rice vinegar, stock, soy sauce, dark soy sauce, shaoxing cooking wine and sugar.
Set to HIGH and bring everything to a vigorous boil for 15 minutes.
Set the stove to medium-low so the braising liquid is doing a low rolling boil. Check on the pot at the 45-minute mark to make sure the sauce hasn't reduced to less than half the amount of liquid and it isn't burning. If the sauce is a syrupy consistency, then it's done. If the sauce hasn't reduced to a syrupy consistency, cook until the sauce has thickened.
Serve with white rice, plain noodles or roasted potatoes.
NOTES: During the simmering process, a lot of the fat will render out of the pork belly. Skim off the fat so there isn't a layer of grease before serving.
Pork belly splatters a lot during the browning process. Use a lid as a shield to deflect some of that hot oil away from you.
An alternative to pork belly that this also works with is pork ribs or pork hocks. Cut up the pork ribs into individual ribs and use the same directions.