Laing with collards, kale, & chard Recipe

Ingredients

• 8 oz. pork belly, cut into 1-inch cubes
• 2 Tbsp. vegetable oil
• 1 cup each sliced onions and chopped Swiss chard stems (aka stalks or ribs)
• ¼ cup minced garlic
• 2 Tbsp. minced ginger
• 1 Tbsp. shrimp paste, optional
• 4 cups Swiss chard leaves, chopped
• 4 cups each collard greens and Tuscan kale (stems removed, leaves chopped)
• 1 can coconut milk (13.5 oz.)
• 5 dried red chiles, such as (Thai) bird chiles
• 12 oz. extra jumbo shrimp (16–20 count), peeled and deveined
• 2 Tbsp. rice vinegar
• Salt and black pepper to taste
• 1 Fresno chile, sliced