Slice the pork belly into strips. Marinate with 2 tablespoons coconut sugar (this sugar gives color, so you don't need caramel sauce), 2 tablespoons fish sauce, 1 tablespoon oyster sauce, pepper, and finely chopped shallots and garlic. Mix well to coat the meat.

Sauté shallots and garlic until fragrant, then add the pork and stir-fry until the meat firms up. Add enough canned mango juice or fresh mango juice to just cover the meat. Simmer on low heat. Adjust the seasoning so the pork is slightly salty and sweet.

When the sauce has reduced and the pork is glossy, turn off the heat and sprinkle with pepper.