Heat oil in a large skillet over medium heat.
Sauté garlic and onions until fragrant and softened.
Add pork belly and cook until lightly browned.
Stir in shrimp paste and cook for another 2 minutes.
Pour in coconut milk and water, then bring to a gentle simmer.
Cook for about 15–20 minutes until the pork becomes tender.
Add coconut cream and sliced chilies.
Continue simmering until the sauce thickens slightly.
Season with black pepper and salt if needed.
Remove from heat and let rest for a few minutes before serving.
