- 2 tsp vegetable oil
- 1 kg pork belly, cut into 2.5 cm cubes, fattiest pieces set aside
- 2 bunches coriander roots, scraped clean, smashed with the heel of your knife
- 2 garlic bulbs, cloves peeled, roughly smashed with the heel of your knife
- 4 Asian red eschalots (see Note), finely chopped
- 135 g (½ cup) grated palm sugar
- 110 ml fish sauce
- 2½ tbsp soy sauce
- ½ tsp ground white pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Choose a pork belly piece with a greater meat to fat ratio.
The dish is designed to be part of a banquet or shared meal.
Heat oil in a heavy-based frying pan over high heat, add fattiest pork and cook for 4 minutes or until fat has liquified. Add coriander and garlic, and stir for 2 minutes or until golden, then add remaining pork, eschalots, palm sugar, fish sauce, soy, pepper and 60 ml water.
Cook, stirring occasionally, for 40 minutes or until pork is browned and almost tender. Reduce heat to medium, half cover and cook, stirring occasionally, for a further 40 minutes or until sauce is sticky. Remove coriander roots and discard.
• Asian red eschalots are available from selected greengrocers and Asian food shops.
Photography by Brett Stevens and Katie Kaars.