2 cups coconut cream
1 1/2 cups coconut milk
1/4 cup + 1 tablespoon kaeng khua curry paste
350 grams pork belly, cut into pieces
2 cups water convolvulus, cut into 2 inches long
5 kaffir lime leaves, torn
2 tablespoons fish sauce
1-2 tablespoons sugar
3-4 tablespoons tamarind juice
1. In a pot, cook the coconut cream and coconut milk over medium-low heat. Stir in the curry paste. When it starts to boil, stir continuously in order not to let the oil surface. Add the pork belly and cook until it is done. Add water convolvulus and kaffir lime leaf. Season to taste. It should have a perfect balance of salty, sweet and sour. Bring to a boil and turn off the heat.
2. Ladle into a serving bowl and serve.