I picked up this recipe (with a few modifications) from Profumo Profondo, so I’ll just add the link. Between the marinating and braise this dish takes a while (mostly non-active), but it’s well worth it. This is a classic braise, so it’s pretty hard to screw up.
If you’re not familiar with pork belly, you need to know this up front – this, as are all pork belly recipes, is a rich dish. And if you are not a fan of pork fat, it can be overwhelming the first time – but this will make you a convert (although I wouldn’t recommend this for a dinner party unless everyone is a confirmed pork fanatic).
All of the ingredients should be available at any good Asian market. I’ve never tried to source pork belly at a grocery store, but I would imagine they would order it for you. I’ve recommended substitutions for kecap manis (sweetened soy – Indonesian), but I don’t think they’d work here.