Place red chilies in a pan then pour water to cover. Bring to boil.

Reduce the heat and cook until the red chilies are wilted.

Remove the red chilies from heat and strain the water.

Transfer the red chilies to a food processor then add 3 teaspoons minced garlic and shallots then process until smooth. Set aside.

Cut the pork shoulder and pork rind into cubes then place in a skillet.

Add the spice mixture to the skillet then pour water over the pork.

Season the pork with lemon grasses, kaffir lime leaves, and bay leaf then bring to boil.

Once it is boiled, reduce the heat and cook the pork until tender. The gravy will be reduced into half.

In the meantime, preheat another skillet and pour extra virgin olive oil into it.

Stir in minced garlic to the skillet then sauté until aromatic and wilted.

Next, add chopped kale to the skillet then sauté until wilted.

Remove the sautéed kale from heat then set aside.

When the pork is tender, pour coconut milk over the pork then bring to a simmer.

Transfer the cooked pork to a serving dish then serve with sautéed kale.

Enjoy warm.