Now that winter is coming on, we need something warm and unctuous (eat your heart out Michel Roux) to comfort us on the darker winter evenings (actually in Singapore the time and sunset never change!). This is another very simple Thai recipe.
5 spice pork belly
2 tbsp coconut oil
1 tbsp garlic, finely chopped
1 tbsp chopped coriander root
2 tbsp 5 spice powder
720 g/1 1/2 lbs pork belly, diced
1.2 l/2 pints chicken stock
2 tbs dark soy sauce 3 tbsp fish sauce
2 tbsp palm or castor sugar fresh coriander leaves to garnish
Heat oil in a wok, and fry garlic until golden. Add coriander root and 5 spice powder, then the pork. Fry until meat is cooked through and coated well with spices. Pour in the stock, bring to the boil and add remaining ingredients. Reduce heat and simmer for 30 -60 minutes or until pork is soft and tender. Garnish with coriander and serve with rice and vegetables, or even a green salad to cut the fattiness.
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