Marinate pork belly overnight in thin soy, sweet vinegar and kecap manis (quantities as per start of ingredients list)
The next day cook the pork at highest heat in the oven until the skin is crackled then put on 150 degrees celsius for a couple of hours until cooked through.
Leave pork to cool then slice into thin slices, crackling side down (you won't use all the pork, save some for pork rolls the next day!).
Pour some of the fat from the roasting pan into a wok.
Cook off prawns in the pork fat plus some vegetable oil and salt, remove.
Fry off the garlic, chilli, ginger and lime leaf until soft.
Add chicken stock, fish sauce, vinegar, thin soy, kecap manis (adjust quantities at the end to taste).
When simmering add the vegetables and cook for a minute then add the prawns back in, take off the heat.
Prepare noodles as per packet directions, drain
Add the vegetable and prawn mix and some sliced up bits of pork to the noodles mix through.
Serve with your favourite hot sauce, coriander, fried shallots, roasted peanuts.