Ingredients
Units
Scale
- 4 Coriander roots (if unavailable, use the stems)
- 15 g Garlic
- 15 g shallots
- 1 tsp. White peppercorns
- 1/2 tsp. Black peppercorns
- 1/2 tsp. Green peppercorns from the can (TFD addition – optional, replace with black peppercorns if not using)
- Rice bran oil
- 70 g Palm sugar
- 350 g pork belly (skin-on)
- 1 Tbsp. Soy Sauce
- 1 1/2 Tbsp. oyster sauce
- 2 tsp. Sweet Black Soy Sauce
- 1/2 tsp. salt
- homemade or canned low-salt chicken broth as needed
- 2 whole Star anise
- 1 Ceylon cinnamon stick
- 2 cinnamon leaves (TFD addition, optional)
- 2 Markut lime leaves (TFD addition, optional)
- Cilantro leaves for garnish
Instructions
- Pound coriander root, garlic, shallot, white pepper, green pepper and black pepper to a paste in a mortar and pestle (preferred) or a food processor.
- Add the pounded ingredients to a pan with ½ Tbsp. rice bran oil and fry over medium heat until fragrant. Add palm sugar and simmer to a slightly darker color. Remove from heat and reserve.
- Wash and clean the pork. Drain and cut into medium-sized cubes.
- Heat more rice bran oil (sufficient for deep frying) in a wok. Add the pork and fry until the skin is cooked thoroughly. Drain and set aside.
- Then add pork to the reserved paste and fry with 2 Tbsp. rice bran oil. Stir fry until all are mixed thoroughly, then add chicken stock just to cover the pork.
- Add soy sauce, oyster sauce, salt and sweet black soy sauce. Add chinese star anise, ceylon cinnamon stick and lime/cinnamon leaves (if using), then turn down the heat. Let simmer for at least 1 hour. Occasionally stir, and add some stock (if needed). The final sauce should be thick and sticky (of a honey- like consistency).
- Transfer to a serving plate. Sprinkle on top with chopped cilantro leaves. Serve immediately with hot steamed rice or even better – let it sit overnight in the fridge and serve the next day.
