Have your butcher slice your Pork Belly (1.25 pound) into 1/4-inch thick pieces, lengthwise; similar to thick cut bacon. The thinner they are the quicker they cook.
Mince your Garlic (4 clove).
In a bowl, mix the Soy Sauce (3 tablespoon), Distilled White Vinegar (1 1/2 tablespoon), minced garlic, Garlic Powder (3/4 teaspoon), Brown Sugar (2 1/2 tablespoon), Oil (2 teaspoon), Ground Black Pepper (1/2 teaspoon), Bay Leaf (1) and Dried Oregano (1/2 teaspoon).
Mix and marinate the pork for at least 30 minutes. Thicker cuts need to be marinated longer.
Dice the Red Onion (1).
Dice the Tomato (1).
If using Salted Duck Egg (1), dice as well.
Mix and combine the diced red onion, tomato and salted egg. Sprinkle with some Salt (to taste) and Ground Black Pepper (to taste). Set aside.
Brush your skillet with some oil, heat over high heat until you see a little smoke.
Grill the marinated pork belly on the hot skillet, flipping only when you see some char. When both sides are done, set aside.
Serve with some White Rice (to taste) and the tomato salad. Enjoy!