Recipe for braised pork/duck

Recipe for kong ba bao or lor ah (braised pork/duck)
both uses the same recipe

Meat (Just tell the butcher what you will be cooking)
- Whole duck without head and feet
- 2 inch wide strip of pork belly
- Marinate with SUPERIOR dark soy sauce (tai heng is pretty good) for at least 2 hrs

Ingredients

• 8-10 cloves of garlic
• 2-3 pieces of blue ginger (langkuas)
• 1 packet of mixed spices (just buy from produce stall from market, includes cinnamon, star aniseed, cloves)
• 2-3 pieces of rock sugar (big pieces)
• 5-6 tablespoons of oil
• A flask of hot water
  

Cooking Steps

1. Heat up the oil in a large wok (for duck) or deep pot (for pork)
   
2. Add sugar once the oil starts to smoke a little
   
3. Once sugar has melted, add spices
4. Spices will start crackling, add ginger once cinnamon opens up and fry till fragrant
5. Add meat and brown on both sides (Dun burn it)
6. Once meat has browned, add hot water to cover the meat (3/4 of the way for duck, fully cover for pork)
7. Bring it to a boil before lowering down to medium-low heat
   
8. Flip the meat regularly to ensure that it doesn't stick to the wok/pot
9. To check for done-ness stick a chopstick through the meat (chopstick should come out hot - meat is cooked)
10. Take meat out to cool, chop/slice once its been cooled (hard to cut when its hot)
11. To reduce and thicken the sauce, mix corn starch to some water and add to the sauce (heat up the sauce again once you are ready to serve and pour over the meat)