Babi Assam.
Based on recipe P39 of irene's peranakan recipes (Epigram Books).
Some of the ingredients: sliced pork belly (skin on)**, taucheo (as whole beans), hot long green chillies.
** DEFINITELY skin-on. One of the glories of dishes like this with pork belly is the smooth, unctuous, gelatinous and meltingly tender thick-ish skin (which would have swollen up a bit in thickness) that is obtained at the end of the cooking process.
Chopped shallots (bawang merah), candlenuts (buah keras; Aleurites moluccanus), toasted belacan (fermented shrimp paste, dry compressed) (see here too) ground up w/ mortar & pestle.
Tamarind paste [Dragonfly], cut from a block, slurried in hot water, squishing with the spoon to aid the process.
This is filtered through a metal sieve, pressing the solids against the sieve.
Not shown: Sufficient fermented soy beans (taucheo) (scooped out; minus most of the soaking liquid, which is very salty) was ground up/smashed into a paste with the mortar & pestle after scooping out the shallot-belacan-candlenut ground-up mixture.
Cooking: Medium-hot peanut oil in pot, shallot-belacan-candlenut ground mixture, fry till fragrant and beginning to deepen in color. Add the taucheo paste. Stir around and fry for a bit. Add pork belly slices, toss around, fry. Splash some water in as needed. Add sieved tamarind slurry, rock sugar, sea salt, stir around; add water to cover plus an inch or so more, bring to simmer, cover and cook till the pork belly is soft and the liquid is reduced somewhat. Add in sliced only-partly-deseeded hot chillies and simmer (covered) till the sauce is thickened a bit more and coats the stuff nicely.
Serve over white rice.
