Cut your pork belly in half with the run of the meat and then slice into 1/2-1 inch thick strips cutting againt the 'grain' of the meat. Place in a single layer on a pan that will fit in your refrigerator.
Combine all ingredients into a bowl. Avoid plastic or the food coloring may stain it.
Heavilyspoon on the sauce on each piece of pork, flipping and coating each side. (Avoid cross contaminating the bowl of sauce with the meat, so that you can cook down the remaining sauce for later use. )
Refrigerate the sauced meat for 1 hour up to overnight.
When ready to cook, preheat oven to 350 (f) to 180 (c).
Cook pork for 30-40 minutes, basting 2 to 3 times during cooking with more sauce and flipping pork 1/2 way through. Cook till dark and crispy (but not burnt!)
Remove from oven and allow to cool to obtain perfect "stickiness".
Serve alone as a party dish, or with noodles, rice, steamed veggies.
REMAINING SAUCE: while pork is cooking, simmer the sauce on medium and reduce by half until a little thicker. Stir regularly, so it doesn't burn. Will thicken further upon cooling.