Featuring:
WILD PEPPER
IN A COOL GRINDER
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Pork Belly with Lemongrass
Serves
2
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
- Pork Belly (500g)
- Lemongrass (3 sticks)
- Shallots x 2
- Garlic - 5 cloves
- One white onion
- One red pepper
- Oyster Sauce
- Chilli Oil Paste
- Birds Eye Chilli
- Fish Sauce
- Soy Sauce
- White Sugar
- Coconut Palm Sugar
- Yoyo Mak Khen Pepper
- Yoyo Salted Green Pepper
- Chop the pork belly into small pieces (thumb sized). Grind the YoYo Mak Khen onto the pork, rub and leave to season.
- Chop the lemongrass into small pieces. You don’t need all the lemongrass just the bottom half (white section)
- Chop the white onion, red pepper, garlic, shallots finely and add to a bowl. Put a pan on the heat and add some oil. Add in the garlic and shallots and fry them until cooked and add the belly pork. Cook for 5 mins and then add some water to cover the pork belly). Put a lid on the pan and leave for a further 5-10 mins until the water has reduced. Then add the chopped white onion, red pepper, and lemongrass.
- Add in the oyster sauce (2 table spoons), one tablespoon of soy sauce, one teaspoon of fish sauce, one table spoon of chilli oil paste, two teaspoons of white sugar, 50g of coconut sugar, stir and mix them together. Leave them to cook for approx 10 minutes.
- Add in the fresh chopped chilli (3-4 chillis) and a handful of salted green pepper.
- Transfer to a plate and serve.
Tips
- Serve this dish with any rice. Sticky rice is my favourite!
- You can add as many chillies as you like for heat level!
