Basic Directions:

Basic Directions:

1. Grind the garlic and chili, then fry it in the bottom of your soup pan with a little oil. Add the coconut sugar and some water. Stir until the sugar melts and the water evaporates. Fry the pork belly in the herbs and sugar until well browned.
2. Add water, kaffir lime leaves, lemongrass, galangal, and chilies. Boil slowly, covered, for about 1 hour or until the pork belly is very soft.
3. Season with lime juice and fish sauce. Add the whole shallots and continue cooking for 10 minutes.
4. Add the morning glory plant and cherry tomatoes and cook for 5 minutes. Serve in a large bowl, garnished with fresh kaffir lime leaves and cilantro, and with steamed rice on the side.

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