At No.40, this spicy and creamy dish features sliced pork cooked in coconut milk and seasoned with shrimp paste and chili peppers. This fiery favorite was created by Cely Kalaw in the 1970s.

Start braising the pork belly first, and while that’s simmering ... You can use whatever type of fermented shrimp paste you have on hand. The more liquid type that is sold in jars is easier ...

This dish gets a lot of its flavour from belacan - salted, fermented shrimp paste. It has a very strong smell that some people find unpleasant, but it's essential to many Asian cuisines.