Place all the ingredients, except the vegetable oil, in a large pot and cover with water. To ensure the belly rib stays covered, weight down with plates.
Poach over medium heat for 1 1/2 hours.
Remove the rib from the poaching stock and press flat between two chopping boards with a heavy weight on top. Leave overnight.
You now have a highly flavoured poaching liquid, reduce down until it glazes the back of a metal spoon. Strain and refrigerate overnight.
Take the belly rib out of the fridge, lightly score the fat with a sharp knife.
Heat 10ml of vegetable oil in a heavy pan and slowly caramelize the fat of the belly.
Take the poaching liquid and scoop any fat that has formed on the stock off. Discard the fat and heat the liquid.
Place the belly rib in a pre-heated oven at 180°C, fat side up and baste continually with the poaching liquid. This should take about 20 minutes to have a hot, glazed belly.
Cut into generous pieces. Use leftover soy glaze as a dipping sauce.