First, get rid of the 'impurities' (white scum) from the pork belly. It's harmless to eat however it is just unappealing and leaves the braise a little cloudy.
Pat the pork belly dry with paper towels. With a sharp knife, finely dice the pork belly.
Fried shallots add a tonne of flavour to the braise! Browning the pork belly creates depth of flavour.
Braise low and slow with soy sauce, dark soy sauce, white pepper, sugar, water/stock and spice bag.
What's a lu rou fan without braised soy eggs!? Boil, peel then add it to the pot of braising pork so that it soaks up all the flavour.