Shanghai-Style Braised Pork Belly (Hong Shao Rou)

3 /4 lb. of lean pork belly (cut into ¾-inch thick pieces)

2 tablespoons oil

1 tablespoon sugar (rock sugar is preferred if you have it)

3 tablespoons shaoxing wine

1 tablespoon light soy sauce

½ tablespoon dark soy sauce

2 cups water