Spicy Black Soy Sauce Pork with leek

My son refers to this dish as my default pork dish and I don't blame him cos each time I take out the pork belly from the fridge, my brain is automatically set in gear to cook this Spicy black soy sauce  pork.

Granted, they are up to their eye balls but each time I cook, the plate is wiped clean. 
So you see why I keep dishing this out. 
I normally serve  with steamed white rice and stir fry veg.

1 kg of pork belly or shoulder  ( I prefer with some fat)
3 large onion thinly sliced

2in ginger thinly sliced
5 pips of  garlic thinly sliced

1 each cinnamon, star anise

A

1/4 tsp turmeric powder
1 tbs of chili powder
1 tsp of coriander powder
2 tsp of pepper
salt to taste

B

2 tbs thick (black)soy sauce

dash of Worcestershire sauce 

1 large leek

2 red chili

Firstly slice the onions and slice it fine, same treatment with the garlic and ginger. Set aside.

Slice the leek and chili. Set aside.

Slice the pork thinly.

Heat oil in a wok, about 2 tbs over medium high heat, add the cinnamon, clove and cardamom. 

Add the onion and fry on medium heat until it turns golden brown, throw in the the sliced ginger and the garlic and saute for a minute.

Bring the heat up and add the pork and stir it until well combined. You need it keep stirring it for two minutes before you bring the heat back down to medium. 

Add all the ingredients in A and give it a good stir, then add half a cup of water and cover to cook the pork. Bring the heat down a little. Open the cover and stir it every five minutes.

After twenty minutes it should look like the picture above, the gravy is thick and the pork looks almost done. 
Pour the thick soy sauce and the Worcestershire sauce, stir it and  add the leek and chili.

That's it. Serve it hot with streamed rice.

Enjoy...jue