Place belly pork in a pot of boiling water. Blanch for 3-4 minutes. Remove and rinse well. Use a fork to prick holes on the skin then rub the skin with dark soy sauce. Deep-fry pork in hot oil over medium low heat until golden brown. Remove and soak pork in a basin of ice-cold water for 25-30 minutes. Drain and set aside.
Place the prepared belly pork in a heavy-based stock pot. Add (A). Pour in water and add (B). Braise for 40-45 minutes or until meat is just tender. (Do not allow meat to overcook; the texture of the meat should have bite.) Remove and place on a serving plate.
Strain the gravy to remove impurities and adjust with thickener. Dish out the gravy and pour over pork. Serve garnished with broccoli.