芽菇焖五花肉Braised Pork Belly with Arrowhead [Ngaku]

Ingredient:
500 gm                 Pork Belly [with skin] - rinsed, cut bit size pieces
  10 pieces            Arrowhead [ngaku] - skinned and cut in thick slices
   10 cloves            Whole Garlic
     2 pieces            Red Beancurd (南乳)
2 - 3 tbsp              Light Soy Sauce
1 - 2 tbsp              Cooking Wine
      1 piece            Rock Sugar (small piece)
Enough Water
Method:
1)  Marinade the pork belly with soy sauce, pepper, sesame oil, sugar and cooking wine for at leasy 1/2 hour.
2)  Heat oil in frying pan, add in garlic to stir-ry till light brown in color.
3)  Add in red beancurd stir fry until fragrant.
4)  Pour in the marinated pork belly and arrowhead [Ngaku] to continue cook for few minutes.
5)  Sprinkle in cooking wine and cover with lid for a minutes.
6)  Add in enough water, rock sugar and soy sauce.
7)  Let it boil then reduce heat, cover to simmer for about 40 minutes or until meat is tender and gravy is slightly thickened.
9)  Taste to adjust seasoning.
8)  Serve hot with rice.