Ingredients.

• 2 pounds of pila polita snails.
• 200 grams of pork belly.
• 3 green bananas (unriped).
• 1 tumeric (finely chopped) or tumeric powder.
• 4 tablespoons rice ferment.
• 1 shallot (finely chopped).
• 1 pack of tofu (cut into small pieces).
• Piper lolot, perilla, chilli.
• Salt, sugar, fish sauce.

Instructions.

• Soak snail with cool water, add chilli for at least 1 hour just help release the sand inside. Change water 2, 3 times.
• Meanwhile, soak banana with 1 tablespoon salt and cool water for about 30 minutes, remove and cut into 2 inches.
• Bring to cup of water over medium heat, when the water is boilling, add snail for about 5 minutes. Take snail by pointed sticks, filter the broth and set aside. Cut snails into 2 pieces.
• Bring to cup of water over medium high heat, when the water is boilling, add pork belly for about 2 minutes just clean it. Drain and rinse pork until water is clear. Cut the pork into large cubes.
• In the bowl, mix well pork with salt for about 5 minutes.
• Heat vegetable oil in the pan over medium heat, add tofu and fry on the both side until golden. Remove and set aside.
• Heat vegetable oil in the pan over medium low heat, add pork, fry well on the both side until golden, Remove the pork and set aside.
• In the pan which you've just cooked the pork, heat leftover pork oil over high heat, add shallot and tumeric, fry well until fragran, add snail, 1 teaspoon salt, 1 tablespoon sugar and banana, fry stir well for about 1 minute, add fried tofu, snail broth and rice ferment. simmer for about 15 minutes. About 5 minutes before finished, add 2 tablespoons fish sauce. Season with salt and sugar. Add Piper lolot, perilla.
• Serve hot with rice noodles, fish sauce and chilli.
  Note:If you using dried rice noodles. Bring a large pot of water to boil, soak rice noodles, stirring until softened, usually about 6 minutes. Drain and rinse with cool boiled water.

And done, hope you enjoy!