Method:

1. Cut  pork belly into ¾ inch thick pieces; set aside. Wash ginger and cut  into chunks. Using the flat side of a cleaver, press down to smash the  ginger.

2.  Heat some oil in a lidded pot to medium heat. Add ginger and stir fry  for 2-3mins to infuse oil. Raise heat and add pork belly. Stir fry for  2-3mins to brown.

3. Add  Shandong Sweet Paste; lower heat and stir fry for 2-3mins. Add black  beer, water and orange juice; mix well. Bring to boil then simmer for  45mins-1hr, stirring occasionally, until pork is tender and sauce is  reduced.