Chiang Mai Hung Lay Pork Curry

Name: Chiang Mai Hung Lay Pork Curry
Cuisine: Asian
Ingredients: 2 tbs vegetable oil; 2 eschallots, thinly sliced; 1kg pork belly, cut into 4cm pieces; 1/2 cup (125ml) tamarind concentrate (from Asian food shops); 1/4 cup (65g) palm sugar, grated; 1 tsp kecap manis (Indonesian sweet soy sauce – from Asian food shops); 2 tsp fish sauce; 4cm piece (20g) ginger, cut into matchsticks; 1/2 cup coriander leaves; Steamed rice, to serve; 8 dried long red chillies, soaked in hot water for 15 minutes; 2 lemongrass stalks (white part only), sliced; 4cm piece galangal, peeled, roughly chopped; 3 eschallots, roughly chopped; 1 tbs garam masala; 1 tsp ground turmeric; 1 tsp shrimp paste