This dish reminds me of when my father taught me how to cook. My father would use the fat layer only, but I found that pork belly has a nice balance of fat and meat. I started by infusing pork belly with galangal (this herb looks similar to ginger and it’s also in the same family. However, they have different fragrances) I mention this because I have seen people think they are the same. Back to the pork belly : brown them together until a crispy texture is created. Then, add a slice of lemongrass. I take them out and rest them in another plate. In the same pan, cook chilli paste (red curry and yellow curry in the same ratio) and add the pork belly back to the cooked curry paste. Add oyster sauce, fish sauce and stir them together. It could be complete right there but I like to add string bean and bell pepper for colour and full nutrition.