Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 900 grams of pork belly into 3-4 cm cubes and set aside.

2. 2

   Mince 2 medium shallots and crush 12 black garlic cloves.

3. 3

   Heat 15 ml of cooking oil in a heavy-bottomed pot or Dutch oven over medium heat, then add the minced 2 medium shallots and crushed 12 black garlic cloves, sautéing for 2 minutes until fragrant.

4. 4

   Add 30 grams of palm sugar to the pot and stir constantly until it melts and turns into a deep amber caramel, being careful not to burn it.

5. 5

   Quickly add the 900 grams of pork belly to the pot and sear for 3-4 minutes until lightly browned on all sides, then pour in 60 ml of fish sauce and 250 ml of coconut water along with 1 small red chili if desired.

6. 6

   Bring the mixture to a simmer, then reduce heat to low, cover the pot, and braise for 60-75 minutes, or until the pork belly is fork-tender and the sauce has thickened slightly.

7. 7

   Uncover the pot, increase heat to medium-low, and continue to simmer for another 10-15 minutes, allowing the sauce to reduce and coat the pork belly, then taste and adjust seasoning if necessary.

8. 8

   Garnish the dish with 5 grams of freshly ground black pepper before serving hot with steamed rice.