Thai Style Stewed Pork Belly
Switch up our usual soy based stewed pork for something more flavourful. Tender stewed pork belly in a broth of old garlic and warm spices such as cinnamon, coriander seeds, and cloves. Spiked with fish sauce and palm sugar for balance. My little girl has claimed this as her favourite pork dish! She kept asking for more, more, more! :D
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g Pork Belly (cut into 1/2 inch pieces)
- 1 tbsp 5 spice powder
- 2 cinnamon sticks
- 2 coriander roots
- 5 cloves
- 1 tsp coriander seeds
- 1/2 tbsp white peppercorn (lightly smashed)
- 2 tbsp dark soy sauce
- 4 tbsp fish sauce or to taste
- 10 cloves old garlic (smashed)
- 2-3 tbsp palm or brown sugar or to taste
- 3.5 - 4 cups water
- 4 hard boiled eggs (shells removed)
- Cilantro to garnish
- Blanched xiao bai cai to serve
Instructions
- 1
Bring 3.5 cups water to boil.
- 2
Put peppercorn, cinnamon sticks, cloves, and coriander seeds into herb bag
- 3
Add pork, garlic, corander roots, 5 spice, and spice bag into boiling water.
- 4
Bring to boil, cover and cook for 30 minutes on medium heat.
- 5
Skim off scum.
- 6
Season with fish sauce, dark soy sauce, and sugar.
- 7
Cover and cook for another 20 minutes.
- 8
Add some water if liquid evaporated too much.
- 9
Add hard boiled eggs and cook on low heat for 10 minutes.
- 10
Garnish with cilantro.
- 11
Serve with blanched xiao bai cai and steamed rice.