Soy Sauce Braised Pork Belly สามชั้นต้มซีอิ้ว.
Serves 4-6
Another Chinese influenced Thai dish, originating in China's Fujian Province. This is a rich and calorific concoction so should only be eaten as part of a larger meal. It's delicious so it's quite difficult restricting yourself to a couple of pieces.
In a large saucepan, put in
-1.5litres waster, with
-2tbsp dark soy,
-2tbsp light soy,
-1tsp sea salt.
-1tsp peppercorns,
-2 star anise,
-1 stick cinnamon,
-5 cloves,
-4-5 sprigs coriander,
-3cm thickly sliced ginger,
-3 cloves crushed garlic,
-2 shallots, halved.
Leave to come up to the simmer.
In a frying pan, brown
-600g pork belly slices.
Once done, add to the saucepan.
Leave to simmer for about 1 1/2 hour or until the meat is flaking and falling apart.
Add 1tbsp Palm or brown sugar.
Turn the heat up high and reduce the cooking liquid down to around 200ml.
Slice into bite sized pieces to serve.
Garnish with sliced ginger, coriander, chillies (optional)
Serve with rice and other dishes.
I served my with chilli jam sea bass and salad.
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