A quick appetizing dish for an evening when you feel  not up to making something big. It goes well with Sambal terong and rice.

Ingredients:
Pork Belly (Bacon, Wammerl) from the butcher (crispy baked)
3 Garlic cloves
5 chilly paddies or 5 red chillies
3 Tbsp. Kecap manis (dark, sweet chilly sauce)

Method:
Its definately must easier to buy one than to make the preparations yourself. Of course, you could get a fresh piece of pork belly, and bake /Grill this up. But chances are that you won’t get a realy crispy skin, like they give you when you get it from the butcher.  Ask the butcher to cut the cooked pork belly (wammerl) in slices. At home, slice the pork belly again in bite size strips. Make sure that you keep the crispy skin which is real delicious.  Chop the chilly and garlic really fine. Heat your wok with some oil (not too much as more oil from the pork belly will supply the rest of the oil) Add garlic, chillies, kecap manis and stir frequently until fragrant.
Garnish with sprigs of coriander leaves and or cucumber. Serve while hot.