1. Peel bananas and slice thinly. Let soak in salt water
2. Pound together chili paste ingredients until pulverized.
3. Stir fry chili paste 1-2 minutes to release the aroma. Add water and bring to a boil.
4. Add pork belly and cook until pork belly is tender.
5. Add bananas and boil 10 minutes until bananas are cooked.
6. Add sliced shallots, acacia insuvais and betel leaves. Bring to a boil and remove from heat.
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