Asian flavors come together for an explosion of savory goodness in every bite. Make sure you cook it slowly for a long time to let the flavors seep into the pork.
Preparation time: 3 hours
Cooking time: 30 minutes
1 kilogram pork belly, chopped and boiled until tender
300 grams red onions, diced
300 grams tomatoes, diced
3 tablespoons red chilies, chopped
1 tablespoon ginger, finely sliced
2-3 tablespoons lemongrass, whole
3 pieces star anise
2-3 tablespoons shrimp paste
150 ml tamarind stock
800 ml coconut milk
60 grams cooking oil
salt and pepper to taste
sugar to taste
150 grams edamame (Japanese soy beans), blanched
150 grams French beans, blanched
1 Sear pork belly until all sides turn brown. set aside.
2 in the same pan, sauté the red onions and tomatoes for 20-30 minutes, slow cooking them until soft and watery.
3 Add in the red chilies, ginger, lemongrass, star anise, and seared pork belly. reduce for 10- 15 minutes.
4 While reducing, gently add shrimp paste, and stir until it is fully mixed in. slowly add in the tamarind stock and coconut milk, then put to a simmer. cook in low flame for at least 30-40 minutes until oil breaks from the coconut milk. season with salt, pepper, and sugar to taste. Serve hot with blanched edamame and French beans.
Chef ’s Note
You can substitute the French beans with sitaw or Baguio beans.
This recipe was originally published in the June-July 2016 issue of Breakfast Magazine.