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1
Toast the belacan in a dry pan over medium heat until fragrant and darkened slightly, so the raw, ammonia-sharp edge burns off and what remains is a deep, roasted foundation that will carry the whole stew. Pound or blend with the fresh chilli to a coarse paste. The paste is ready when the belacan smell shifts from raw and pungent to deep and roasted.
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2
Heat oil in a heavy pot over medium-high heat and fry the base paste, stirring constantly so it does not catch, until the oil separates and the paste deepens in colour — at which point the raw moisture has cooked out and the fat is carrying the flavour cleanly. Add the mustard seeds and whole spices — cloves, cinnamon, star anise — and stir until the mustard seeds begin to pop, then add the black and white pepper. The pot is ready to receive the meat when it smells of spice-sweet heat rather than raw paste.
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3
Add the pork belly pieces and sear on all sides until the fat begins to render and the edges take colour, so the exterior seals and contributes a deeper savour to the braise than pale, uncoloured meat ever would. Add enough water to just cover the meat, bring to a simmer, then reduce the heat to low and begin the long braise. The belly is not yet tender — that comes with time.
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4
After approximately 30 minutes of simmering — when the pork belly has lost its raw colour throughout and the broth has begun to take on the spice colour — add the white vinegar and stir to integrate, so the acidity has the remainder of the braise to mellow and weave into the sauce rather than sitting sharp and separate on top. Vinegar added here loses its sharpness over the remainder of the braise and contributes roundness; added at the end, it tastes harsh and aggressive. Continue braising on low heat for a further 30–40 minutes, until the pork belly is yielding and the sauce appears dark and slightly thickened.
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5
Add the heart pieces in the final 20 minutes of cooking, so they have long enough to lose their chew without drying out the way belly meat eventually would at this stage. Heart is denser than liver and requires slightly longer, but must not approach the cooking time of belly. It is ready when a knife tip meets slight resistance — firm but not tough.
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6
Add the liver pieces only in the last 15 minutes of the braise, since liver toughens and turns grainy well before other offal if given too much heat, and 15 minutes is enough to cook it through while keeping the centre yielding. The liver is done when the exterior has firmed and the interior, when pressed, yields without spring. Remove the pot from heat and rest, covered, for 10 minutes before serving.