Blend shallots, garlic and taoco into thick paste in a blender.
Heat cooking oil in a wok. Stir fry paste over high heat for 3-4 minutes, until the paste thickened.
Add chili paste and stir-fry for another 2 minutes. Add tomato wedges and cook for another minute.
Add chunks of meat into the wok.
Season with dark soy sauce, sugar, and salt. Stir until combined.
Cook over medium heat until boiling.
Remove from wok and put into pot.
Simmer over low heat for 45 minutes.
Serve hot with steamed rice.