Filipino Pork Belly

•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)