Put pork belly, ginger, garlic, apple juice in a 1 quart pot. Add water to make sure pork is fully submurged. Cook over low heat for one to two hours or until meat can be pulled off with a gentel pull. Place meat in frying pan fat side down on low heat until fat become crispy and goldn bown.
Smear Cahr Sui sacue on plate, slice meat and fan across sauce. Garnish with shaved fried leeks