Wash the pork belly thoroughly under cold water and pat it dry. Then cut it into coarse, bite-sized pieces and put them in a bowl.

Peel the garlic cloves and chop them very finely. Also chop the lemongrass very finely (it's best to only use the lower, more tender part).

Add the chopped garlic, finely chopped lemongrass, dark soy sauce, oyster sauce, the juice of half a lemon, chili powder, and honey to the meat in the bowl. Season with pepper and salt to taste.

Mix everything thoroughly so that the meat is completely covered with the marinade. Make sure all spices are well distributed.

Cover the bowl and place it in the refrigerator for at least one day (or ideally overnight) so that the meat can absorb the flavors well.

Take the marinated pork belly out of the refrigerator. Just before searing, add the Teriyaki sauce and mix it in well.

Heat some vegetable oil in a large pot or deep pan over high heat. Add the meat mixture and sear it until it has developed a nice brown color on all sides.

Pour in enough water to cover the meat well. Reduce the heat to medium, place a lid on the pot, and let the meat braise until the liquid is greatly reduced and the meat is very tender (approx. 60 minutes).

Check if the meat is soft and easily falls apart. If not, let it braise a little longer. The sauce should be slightly thickened at the end.

Meanwhile, cook the rice according to package directions.

Serve the tender braised pork belly hot along with the cooked rice and your favorite braised vegetables, such as braised leeks with tomatoes (recipe available here on rocely.com).

Alternative for non-meat eaters: exactly the same marinade but with tofu.

Enjoy your meal!!!