Heat a heavy bottomed pot and over medium-high heat. Add the pork belly and fry until all cubes are thoroughly browned. Remove the excess oil from the pan.
Add all of the remaining ingredients (except the lime) to the browned pork belly in the pot and bring the sauce to a boil. Reduce heat to low, stir well, and cover the pot with a lid. Simmer until the liquid has reduced and the pork belly is tender, about 1 1/2 hours. Can skim off excess oil on top, if necessary.
Cut the fresh lime in half and squeeze the juice over the cooked pork belly. Serve with plain jasmine rice and stir-fried vegetables.
To cut the richness of the belly, serve it with white jasmine rice and stir-fried crisp veggies.
Use the above leftovers (of pork belly, rice, and veggies) to make fried rice the next day!