Pork and shrimp with caramel sauce

A variation on this earlier catfish recipe. This will require the following ingredients:

1 recipe caramel sauce (refer to the aforementioned catfish recipe)
2 shallots, chopped
3 cloves garlic, minced
3/4 lb pork belly
1/2 lb shrimp, peeled if desired
black pepper

To prepare the dish, add shallots, garlic, and pork belly to the caramel sauce and bring to a boil. Reduce the heat to low and cook, covered, for about 40 minutes. Then add the shrimp and cook another 3-5 minutes until the shrimp is done. Sprinkle some black pepper on top, and serve with cooked jasmine rice.

Notes: Instead of pork belly, you could probably use chunks of ham or some other kind of pork cubes, although I haven't explored these options yet. Or you can vary the proportions of pork and shrimp to your liking. Or you can even dispense with the pork-shrimp altogether and use 2 lbs chicken wings instead (with the same cooking time as above), which is another yummy and also cheaper option.