Put the belly pork in a pot of boiling water and simmer for 20 minutes or until meat is just cooked to the right texture. Dish out and soak meat in cold water for 15-20 minutes. Cut pork into thick slices, then pat dry. Deep-fry the slices of meat for 2-3 minutes. Drain off oil.
Sauté garlic and shallots in 1-2 tablespoons oil until fragrant. Add the rest of ingredients and fried meat slices. Stir well to mix. Thicken the gravy then dish out to serve with blanched sawi (mustard greens).