In a wok, heat oil over medium heat.

Add pork belly and cook until oil comes out from its fat. Set pork to the side.

Add onions, garlic and ginger and sauté using the pork fat oil.

Once fragrant and onions is translucent, add coconut milk and let boil.

Add Thai chili peppers, shrimp paste and taro leaves. Mix all ingredients together then cover wok and cook for 20 minutes.

Lower heat to low setting then continue to cook for another 40 minutes.

Add shrimps and ground pepper. Mix and cook for another 2 minutes.

Serve and enjoy!