In the same wok where you fried the pork belly with 2 tbsp with the oil left fry the sliced onions, minced garlic, chopped dried and fresh chillies for a few minutes till fragrant. Add in the curry leaves too.
Next goes in the toasted belacan (shrimp paste) and gula atap. If you do not have gula atap use dark brown sugar, tamarind juice and juice of a lime, plus the pulps.
Fry for a bit and add in the crispy pork belly. Turn heat off and just gives everything a good toast then serve.