o Melt the sugar and the vegetable oil in a medium pot over medium high heat. Continue heating until the sugar is slightly brown. About 3 - 5 minutes. Sear the pork in the pot and brown it with the caramelized sugar, turning to ensure that all sides are browned and crusty. About 8 minutes.
o Put the garlic, star anise, cinnamon, five spice powder, black pepper, dark soy sauce, rice wine and clear stock into the pot. Cover the pot and simmer over low heat. Cook for about 2 hours or until meat is tender. Turn the meat every 10 - 15 minutes to make sure the bottom of the pot does not get burnt.
o Once the meat is tender, remove it from the sauce. Remove the cover and turn the heat to medium high. Add in the hone and sugar to taste, cook until the sauce reduces to a smooth consistency and becomes thick.
o Carefully cut the pork with a sharp knife. Lay over some drained cooked lettuce. Cover with the sauce.
o This dish is better if left overnight in the fridge and reheated the next day, as the flavour really comes out.
o Garnish with chopped spring onions and sesame seed before serving.
Source: modified recipe from redcook.net