Thinly slice a few shallots and season them with salt. Refrigerate them overnight on a tray of paper towels.

To make the paste, pound half a shallot and 1 Thai chili with a mortar and pestle until broken down. Add 1 head of garlic and 1 teaspoon gapi (Thai shrimp paste) and continue until a paste is formed, about 1 Tablespoon.

Peel 1 sweet potato (or winter squash), and blanche in boiling water for about 1 min. It should be slightly tender but still firm raw. Slice into rounds.

Heat about 2 Tablespoons of pork fat in a wok on high heat. Add the sweet potato slices and sauté for about 2-3 minutes, until seared on all sides, then add the paste and cook about 30 seconds.

Add 2 cups pork stock, 1 teaspoon sugar, and 1 teaspoon oyster sauce. Let this simmer about 5-10 minutes, until it’s reduced to a glaze.

Transfer to a plate. Heat more pork fat in another pan and fry some salted shallots to put on top, and serve.