A seafood- and pork-lover's dream.
In a zipper-lock bag, combine 1/4 cup fish sauce, sugar, 1 tablespoon black pepper, and coconut milk; seal bag and shake well to combine. Add pork belly to bag, carefully press out air, then seal and refrigerate overnight. Remove pork belly from bag, pat dry, then allow to air-dry in the refrigerator for at least 1 hour. Alternatively, if you don't have time to marinate the pork overnight, simply brush the belly with fish sauce and season with black pepper, then proceed.
Increase oven temperature to 500°F and return the pork to the oven until skin is browned and crispy, about 10 minutes. Let cool, then slice pork into 1/2 inch thick slices. Reserve for serving.Fill a Dutch oven or large pot with 4 quarts water. Add the 4 crushed cloves of garlic, ginger, scallion whites, and reserved onion scraps. Bring to a simmer, then add chicken thighs and cook at a gentle simmer for 45 minutes. Remove chicken, let cool, then shred meat and discard bones.
Shell shrimp and remove heads. Working in a large mortar and pestle, crush shrimp shells and heads until juices are extracted. Strain, reserving shrimp juices. Return shells and heads to the stock and simmer for 5 minutes longer. Keep shrimp chilled until ready to serve. In a clean Dutch oven, heat 1/4 cup oil over medium-high heat until shimmering. Add minced garlic and diced onion and cook, stirring, until beginning to brown, about 5 minutes. Stir in annatto powder, followed by the crab paste, 1 quart reserved stock, and reserved shrimp juices. Bring to a boil, then reduce heat to a simmer.
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