Cut the pork belly and lean pork into large chunks.
Place the pork in a bowl and mix with the coriander powder, bean paste, dark soy sauce, sugar, and salt.
Chop the shallots, bamboo shoots, and shiitake mushrooms.
Heat the vegetable oil in a large pot over medium heat. Add the chopped shallots, bamboo shoots, and mushrooms. Stir-fry until fragrant.
Add the pork to the pot. Stir-fry for 2–3 minutes until the outer surface of the pork loses its raw pink colour and absorbs some of the aromatics.
Pour in enough water to just cover the ingredients. Stir to combine.
Taste and adjust seasoning with more dark soy sauce, sugar, or salt if needed.
Once the pork is tender and the sauce has thickened, turn off the heat.
Serve hot with rice, and sambal belacan on the side if you like.
