Ingredients
- ¼ cup fresh shrimp paste
- 700g pork belly, sliced into ¼-inch pieces
- 2 tbsp red onion, small-diced
- 1 ½ tbsp garlic, minced
- 2–3 tbsp red chili, sliced
- 2 cups fresh coconut mil
- 1–1 ½ cups fresh coconut cream
- 3 siling haba
Procedure
- Using clean hands, squeeze the shrimp paste to extract its brine. Place aside in a small bowl.
- Place the pork belly slices in a chilly pan. Reduce the heat to medium and gradually render out the pig fat in the pan. Sauté till browned.
- To the rendered fat, add the onions and garlic. Cook until fragrant, stirring frequently. Cook for one to two minutes after adding the chiles and shrimp paste.
- Once the pork is soft, stir in the coconut milk and cook it over low heat. To keep the coconut cream from separating, add it and whisk continuously. Continue to heat and whisk until the sauce thickens and reduces slightly.
