1 piece pork belly (with lesser fat)
250ml canned pineapple juice
80ml light soy sauce
200gm brown sugar
1 Tbsp grated garlic
1 Tbsp salt
1 tsp ground black pepper
1. Marinate everything together 48 hours in the fridge.
2. Put a little oil in HCPan and put in pork.
3. Brown both sides and pour in 1 cup of the marinade.
4. Cook on medium heat until the gravy dries up.
5. Garnish and serve.
Adapted from: http://wendyinkk.blogspot.com/2010/08/pork-tocino.html