Cut the Pork Belly into managable Pieces, so that they fit well into a pot, with not too much liquid required to submerge it all
In a Big Pot, caramalize the first amount of sugar over medium heat. Once you reach a nice golden brown, add in both Soysauces, the ginger slices, salt and remaining sugar and 1 litre of water. Bring to a boil.
Put all the spices into a spice holder or some cheese cloth and submerge in the cooking liquid. Add the Pork in and add just enough Water to mostly submerge everything.
Simmer on low heat for about 3 hours untill the pork is tender but not falling apart.
Fish out the spice holder and all the pork. Cut the pork into bitesice pieces. Skim off any extra fat swimming on the cooking liquid.
Divide pork pieces into plastic containers and top with the skimmed cooking liquid. Let cool, stirring every 20 minutes or so, then put into the fridge after about 2 hours.