Braised Pork Belly in Fish Sauce
Tender braised pork belly marinated in fish sauce, cooked in coconut water over a hot bowl of steamed white rice is the best comfort food you can ever ask for.
Servings: 2 people
Ingredients
- 1.5 lb pork belly and/or pork butt, skin on cut into double bite size
- 5 shallots minced
- 10 clove garlic minced
- 3 oz fish sauce
- 1 oz sweet soy sauce
- ⅛ tsp white pepper
- ⅛ tsp ground coriander
- ⅛ tsp garlic powder
- ⅛ tsp onion powder
- 0.5 oz dark brown sugar
- ¼ tsp cayenne pepper optional
- 3 Thai chilies optional
- 6 egg cooked, peeled, set aside, optional
- 4 c coconut water
Instructions
- In a large mixing bowl, put all ingredients together (except the eggs and coconut water) and mix well. Let the pork belly marinade for at least 4 hours or over night.
- In a medium cooking put, add 2 tbsp of cooking oil, add the marinated pork belly and saute for 5 minutes (or until every piece of pork has already browned on all sides).
- After that, add 4 cups of coconut water and extra water enough to cover the entire pork belly in the pot (keep in mind the liquid will be reduced by half at the end). If you want more delicious sauce for your rice, you can add more water at this point. After this, DO NOT add any more water. Bring the whole pot to boil.
- Reduce the heat to medium-high and let the pot simmer for 45 minutes. Uncover.
- After 45 minutes, add the boiled eggs and simmer for another 30 minutes. Uncover.
- The braised pork belly is ready to eat at this point or let it rest for another 3-4 hours in order to develop more in-depth flavors. Enjoy with your bowl of hot white rice!