Long-Cooked Pork Belly

• 3 pounds fresh pork belly, in 2 slabs, cut into 10 equal squares by the butcher
• 7½ cups water

Using kitchen string, tie each pork belly square both ways, as if tying a package, to create a bundle. Place the water and scallions in a large pot, then the pork belly bundles, skin side down, in a single layer. Add the ginger and sugar and bring to a boil over medium heat. Add the soy sauce and allow to return to a boil. Add the chiew and again allow to return to a boil. Lower the heat