Pour entire contents of bottle into a pan or pot. Add pork belly or duck Maryland. Add 1 litre of chicken stock and bring to boil. Reduce heat and simmer for 2.5 hours. Remove from heat and allow to cool. Place entire pot with duck or pork in sauce in refrigerator over night. Next day remove duck or pork. Simmer sauce for 20 minutes. Add duck or pork to sauce and serve once hot. Yum!!!

Hint: Slice the cold pork belly into big cubes and fry in hot wok for 2  minutes with reduced sauce and serve over a crisp Asian style salad and top with sesame seeds.