Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 500 grams of pork belly into 1-inch cubes and pat them completely dry with paper towels.

2. 2

   Heat 2 tablespoons of cooking oil in a large wok over medium heat, then add 2 tablespoons of finely chopped palm sugar and cook until it caramelizes to a rich amber color, stirring constantly.

3. 3

   Add 4 cloves of minced garlic, 1 large thinly sliced shallot, and 50 grams of julienned fresh ginger to the wok, stirring constantly for 2 minutes until fragrant.

4. 4

   Carefully add the 500 grams of pork belly to the wok and toss to coat with the caramelized aromatics, cooking until lightly browned for 8-10 minutes.

5. 5

   Pour in 3 tablespoons of fish sauce, 1 tablespoon of dark soy sauce, and 0.5 cup of water, then add 4 thinly sliced kaffir lime leaves and bring to a simmer.

6. 6

   Reduce the heat to low, cover the wok, and braise the pork belly for 20 minutes, or until tender and the sauce has thickened slightly.

7. 7

   Uncover the wok and continue to cook over medium heat for 5-7 minutes, stirring occasionally, until the sauce reduces to a glaze that coats the pork belly.

8. 8

   Garnish with fresh bird's eye chilies if desired and serve immediately with steamed jasmine rice.