Prepare the ingredients:
- Rinse the pork belly, drain, and slice thinly.
- Rinse the fish and drain.
- Peel and devein the shrimp, remove the heads, rinse, and drain.
- Clean the squid, remove the skin, rinse, and drain.
- Cut the pineapple into thick slices.
- Bruise 2 stalks of lemongrass, finely chop the remaining 3.
- Slice the eggplant into thick rounds, soak in lightly salted water, rinse, and drain.
- Rinse and cut the water spinach and water lily stems into pieces.
- Peel and thinly slice the banana blossom, rinse, and drain.

Bring 2 cups (0.5 liter) of water to a boil, add salt and whole shallots, then add the fish and cook until done. Remove the fish, then add the shrimp and squid to cook until done. Slice the roast pork into bite-sized pieces. Strain the shrimp and squid cooking liquid through a sieve to use as broth.

Tamarind sauce:
- Soak the tamarind in 1/2 cup (100 ml) hot water for 5 minutes, then remove the seeds.
- Add the tamarind pulp and 2.1 oz (60 grams) sugar to a pan and cook until the sugar dissolves, then stir in the fish sauce.
- Strain the tamarind fish sauce through a sieve, let cool, then add sliced chili.

Add the fermented fish paste to a pot with 1 1/4 cups (300 ml) water and the bruised lemongrass. Bring to a boil and cook for 3 minutes, stirring constantly. Strain the mixture through a sieve.

Heat the cooking oil in a pan. When hot, add the minced shallots and chopped lemongrass, sauté until fragrant, then add the pork belly and stir-fry until browned. Add the strained shrimp and squid broth, coconut water, 2 cups (500 ml) water, and the strained fermented fish paste (for a total of about 8 1/2 cups or 2 liters of liquid).

Add the pineapple to the broth and simmer for 15 minutes. Then add the seasoning powder, sugar, and eggplant. Continue cooking until the eggplant is tender. Adjust the seasoning to taste, then reduce the heat to keep the broth warm.