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Cook pork belly in a pan with about 1 cup of water until fat is extracted. Set aside meat.
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Sauté ginger, garlic and onion in pork fat.
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Add coconut milk and cook until it boils.
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Add the yam leaves and continue cooking until half of the sauce turns to oil.
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Season to taste.
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Cut the back of the prawns lengthwise, leaving the tail and head intact.
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Grill prawn until half cooked.
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Fill cavity of the prawns with laing.
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Bake in a pre-heated oven for 5-10 minutes before serving.
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Finish off with chopped parsley and sili.