joti's BLOG

Ingredients (serves 8)

• 1 tbs peanut oil
• 1 (about 1kg) pork belly, cut into 3cm pieces
• 8 purple (Asian) eschalots, finely chopped
• 2 garlic cloves, crushed
• 60ml (1/4 cup) light soy sauce
• 125g (3/4 cup) finely chopped palm sugar
• 250ml (1 cup) water
• 2 whole star anise
• 1 tsp Chinese five spice
• 1 tbs fish sauce
• 8 green shallots, ends trimmed, thinly sliced diagonally
• Steamed jasmine rice, to serve
• 1 Lebanese cucumber, ends trimmed, thinly sliced
• 1/2 cup fresh coriander leaves

Method

1. Heat half the oil in a wok over high heat. Add one-third of the pork and stir-fry for 5 minutes or until brown all over. Transfer to a plate. Repeat, in 2 more batches, with the remaining pork.
2. Heat remaining oil in wok over medium heat. Add eschalot and garlic and cook for 5 minutes or until golden. Add pork, soy sauce, palm sugar, water, star anise and five spice. Bring to the boil. Reduce heat to low and cook, covered, stirring occasionally, for 1 1/2 hours or until pork is tender. Increase heat to high and bring to the boil. Cook for 10 minutes or until sauce thickens.
3. Add the fish sauce and half the shallot and stir to combine. Place in a serving bowl. Top with remaining shallot. Serve with steamed rice topped with cucumber and coriander leaves.