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Blend or pound all the ingredients for the Babi Chin Paste until smooth.
Heat the oil in a suitable braising pot, to medium heat. Fry off the paste until the oil splits and smells fragrant.
Add the pork belly cubes, coat each slice well. Once the colour of the pork is no longer pink, add the rest of the ingredients and enough water to just about cover.
Bring the water to the boil, then down to a very low simmer. Cover and braise the pork for about 1.5 hours.
Once the pork is tender, remove it and the shallot from the braising liquid. Reduce the liquid if it looks very thin.
Return the pork and shallot to the pot to glaze. Season with more salt and sugar to taste. Serve with rice and a dollop of Sambal Belacan.
Wrap the belacan in foil and toast on medium heat for about 2-3 minutes on each side.
In a pestle and mortar or a blender, blend all of the Sambal Belacan ingredients, keeping a little bit of texture.