Heat 1 tablespoon of vegetable oil in a large pan over medium heat. Sauté 1 chopped onion and 4 minced garlic cloves until softened.
Add 900g of pork belly, cut into 1in / 2.5cm cubes, and cook until lightly browned. Stir in 2 tablespoons of fresh shrimp paste and cook for a few minutes.
Add 400ml of coconut milk and 1 cup of water and bring to a gentle simmer. Add 14 Thai chilies, cover, and simmer for about 35 minutes, until the pork is tender and the liquid has reduced.
Add 2 cups of finger chilies (siling haba) and 1 cup of coconut cream. Cook until the sauce is thick. Season with salt and pepper.
