Put the 4 cloves of garlic, salt and pork belly in a pot. Cover with water.

Bring to a boil, then lower to a simmer and let simmer for about an hour.

Remove from the pot and pat dry.

Remove 1/2 cup of the stock and set aside. (Strain and keep the remainder for other uses.)

My piece was around 9 inches long and 5 inches wide. I sliced 1/2 inch slices width-wise (like a slice of meatloaf), then those slices into 4. So ended up 1/2 inch square strips about 2 inches long.

Heat a couple inches of vegetable oil in a deep pot.

Pat the meat as dry as possible. Its going to spit!

Fry the strips in batches. I covered the pot with a screen and rested a lid on top of that. It allows for air flow, yet covers escaping oil. Wait about 4 minutes until all the popping has stopped, remove the lid and screen, then give the strips a light stir to make sure they aren't sticking together.

Remove the strips with a strainer when they are a nice brown and crispy, and place on a plate that has been covered with paper towel.

For the sauce, heat a couple tablespoons of oil in a frying pan and add the onions and chilies. Saute on medium low heat until the onions soften and are translucent.

Add the tomatoes and garlic and let break down, about 5 minutes.

Add the 1/2 cup of reserved pork stock and the bagoong alamang paste.

Bring to a boil and simmer for about 5 minutes.

Add the fried pork pieces and toss to mix.