In a wok over medium heat, heat olive oil.
Add garlic, onions and ginger and cook till onions are translucent.
Add pork belly and cook until pork turns lightly brown in color.
Add shrimp paste and mix all ingredients.
Add coconut milk and bring to a simmer.
Add dried taro leaves and push down the leaves till the leaves are submerged in coconut milk.
Add thai chili peppers.
Lower heat, cover wok and simmer for 30 minutes.
Add coconut cream and continue to cook for 15 minutes.
Season with salt to taste.
Serve and enjoy!
Inspired by Kawaling Pinoy