Heat the oil in a wok over a medium heat. Add the shallots and fry until they are soft and richly golden. Add the garlic, ginger and ½ tsp salt and cook for 1 minute.

Add the pork belly to the wok and fry for 2 minutes until lightly coloured. Add the kecap manis (dark soy sauce), pepper, and fry until the pork is coated in the sauces. Then add the stock to the wok and stir to combine. 

Transfer the contents of the wok to a heavy based pot and simmer, uncovered, for about 1 ½  hours, stirring now and then towards the end of cooking, until the pork is tender.