Directions

To Prepare

1. Blend shallots, garlic and salted soy bean paste until you get a smooth paste. Set aside.
2. Blanch pork belly cubed to remove impurities. Set aside.

To cook

1. Heat up oil in a heavy bottom or cast iron casserole under medium heat. Sauté the blended paste until oil breaks.
2. Add in blanched pork belly, dark soy sauce, mushrooms and soaking water. Cook cover for 1 hour.
3. Toss in the potatoes and cook for a further 30 mins.
4. Serve with steamed jasmine rice, cilantro and sambal belacan.