Spiced pork belly stew
Ingredients
-
Garlic cloves
8
-
Red Kampot Pepper
1 tbsp
-
Neutral oil
2 tbsp
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Pork belly
1kg, cut into bite-size chunks
-
Cassia Cinnamon
2 tsp
-
Star Anise
2
-
Palm Flower Sugar
2 tbsp
-
Light soy sauce
3 tbsp
-
Dark soy sauce
2 tbsp
-
Rice vinegar
2 tbsp
-
Coriander
a couple leaves, finely chopped
Crush the garlic cloves, Red Kampot Pepper, in a mortar and pestle until it forms a paste. Set aside.
In a large saucepan, heat the neutral oil over medium-high heat. Once hot, add the pork belly chunks and brown them on all sides. This may take about 5 minutes, and you may need to do it in batches. Once browned, transfer the pork to a plate and set aside.
To the remaining oil in the pan, add the Star Anise and Cassia Cinnamon, let it infuse for about 30 seconds. Return the browned pork to the pan and add the Palm Flower Sugar, light soy sauce, dark soy sauce, and Chinese rice wine.
Stir well until the sugar dissolves, then add the prepared garlic paste and just enough water to cover the meat.
Simmer the pork for about 2 hours, or until it becomes fall-apart tender. You may need to add a little water occasionally to prevent it from drying out.
Once the pork is ready, taste and adjust the flavours as needed. Stir in the chopped coriander leaves before serving. Adjust the seasoning if necessary.
Top with coriander, sesame seeds and serve with rice.
