Wash and separate prawn shells and head from flesh.

Slice up shallots, mince garlic and slice roasted pork belly.

In a wok pan over medium low heat, add in 3 tbsp pork lard.

Add in prawn shells and heads, shallots and garlic. Stir fry until dry and fragrant for about 10 minutes.

Add in laksa paste, pork stock, fish sauce and mix well.

Cook for about 15 minutes, add water if needed.

Meanwhile, cook pasta in boiling salt water for about 9 minutes. Drain and set aside. Reserve some pasta water.

Once sauce is ready, strain sauce, and add sauce back into pan to get a clean sauce.

Blanch prawns in sauce and set aside.

Bring sauce to boil and add in coconut cream. Reduce sauce and add in pork belly chunks and cooked prawns.

Add in pasta and a touch of pasta water. Mix evenly and toss to emulsify.

Once sauce is nicely coated on pasta, serve onto a plate.

Garnish with pork lard, laksa leaves and calamansi.