It’s Phuketian style red-braised pork. I hope you like it ☺️
1 kg. Pork belly (I’m mixing half of pork belly and other leaner cuts)
4-5 Coriander roots
8-10 cloves Garlic
1/2 tsp Whole white pepper
1/2 tsp Whole black pepper
1 tbsp Chinese 5 spices powder
3 tbsp Japanese shoyu
2 tbsp Dark soy sauce
5 tbsp Dark brown sugar
2 star anises
2 cinnamon sticks
Water
Some chopped coriander
Make the spice paste – Pound coriander roots, garlic, and peppercorns into a paste using a mortar and pestle (or crush them in a bag).
Marinate – Mix the paste with the pork, Chinese 5 spices powder, shoyu, dark soy sauce, and sugar. Let it sit for 1 hour.
Cook – Add water to just cover the pork, star anises and cinnamon sticks. Bring to a boil over medium-high heat, then reduce to low.
Simmer – Skim off any scum and let it cook for at least 1 hour until tender.
Best to serve with steamed jasmine rice
#foodstr #zapcooking
