•1 kilo pork belly
•3 tbsp. Bagoong (Fermented fish) Equivalents are probably , plaa raa (Thai), *prahok (Cambodian) )
•3 cups coconut cream
•2 tbsp. Finely chopped ginger
•1 onion, finely sliced
•1 onion, peeled and cut in half
•rock salt
•chillie to taste
•oil for deep frying

* Prahok is available in Asian food stores and is considered a safe food product.

  • In a large stock pot, place pork belly with onion halves, lots of salt and peppercorns.
  • Pour water till covered and boil, then simmer till pork is very tender.
  • Once cooked, let pork air dry for an hour or so. Deep fry till golden brown and crispy. Set aside.
  • In another pan, sauté sliced onion and ginger in some oil. Add fishpaste and sauté for a minute more.
  • Pour in coconut cream, add chillies and let boil vigorously until reduced by half. Make sure to stir once in a while to prevent burning the coconut cream.
  • Just before serving, toss crispy pork chunks in the sauce. Serve on top of steamed kangkong. ( Ipomoea aquatica: Water Spinach, Water Morning Glory, Water Convolvulus)