This looks like a long list of ingredients, but with many of them, it’s just a matter of slicing or shredding. Start braising the pork belly first, and while that’s simmering, prepare the other ingredients. The Thai version of lap cheong (wind-dried sausage) is larger (in diameter) and a little sweeter and softer than the Chinese one. For the dried shrimp, buy the tiniest ones you can find – ideally about 5mm (¼ in) long. If they are much larger, soak them in cool water for about 30 minutes,...