Cut your pork belly into 2-inch pieces that are about 3/4-inch (2cm) thick. These will cook down nicely to bite-size tender morsels of pork! Remember that the larger your pork belly pieces, the longer they will take to cook.

Bring a medium pot of water to a boil, and add the pork belly pieces. Stir and bring back to a boil. Simmer for about 2 minutes, or just until the pork turns opaque. This removes impurities and starts the cooking process. Take the pork out of the pot, rinse to clean off any particles, and set aside. Discard the water and clean out your pot.

Heat the pot until it just starts to smoke (or just until hot if using nonstick). Add the oil and pork. Cook until slightly browned (do not move the pork for at least a minute to minimize sticking). Next, add the ginger, garlic, onion, galangal powder, coriander powder and ground cloves.

Reduce to medium heat and continue cooking until onions are slightly softened and fragrant. Add water (the pork should be almost covered), the lime leaves, dried chili peppers (if using), kecap manis, soy sauce, and salt. Stir and bring everything to a boil.

Reduce the heat to low, cover and simmer for 45 minutes to 1 hour, or until the pork is tender to your liking (use a fork to check it). Again, the cooking time will depend upon the size or your pork belly pieces.

Uncover the pot and increase the heat so the sauce comes to a boil. Cook, stirring occasionally, for 5 to 10 minutes, or until the sauce has reduced to a glistening coating.

Serve with white rice and a vegetable side. Enjoy!