Recipe by Ben Milbourne, as featured in Left off the Map on Channel 7 & 7plus.
Ingredients
1 tbsp Pukara Estate Premium Extra Virgin Olive
1 kg boneless, rindless pork belly, cut into 3cm pieces
40 gm (1/3 cup) coconut sugar
1 tbsp honey
1 tbsp light soy sauce
2 lemongrass stalks, white part finely grated
2 tbsp fish sauce
2 tbsp coconut vinegar
4 garlic cloves, thinly sliced
Finely grated rind and juice of 1 lime
2 tbsp crisp fried shallots, to serve
1 long red chilli, diced julienne
1/2 red onion, finely diced
1 tsp crushed cumin
Coriander sprigs, baby gem lettuce, and steamed rice to serve
Method
Step 1
Begin by slicing the pork into 3cm x 3cm pieces to keep it tender and allow the fat to render out. Place the pork into a cold sauté pan and turn the heat to medium-high to begin rendering the fat.
Step 2
Once the pork turns golden brown and is cooked through, add the coriander, cumin, fish sauce, soy sauce, and sugar. Stir well to coat the pork evenly.
Step 3
As the sauce begins to bubble and the temperature rises, prepare the remaining ingredients. Slice the garlic (not too thin to prevent burning) and the chilli.
Step 4
Once the caramel starts forming, add the lime juice and turn off the heat. Stir in a splash of vinegar, then mix in the fresh ingredients. Turn the heat back to medium so everything binds together.
Step 5
After about 30 seconds, turn off the heat to keep the dish fresh. Prepare the rice according to the packet instructions (Tilda Coconut Rice is recommended).
Step 6
Serve the caramelised pork belly over rice, topped with fresh coriander. Enjoy!
South East Asian Caramelised Chilli Pork Belly
Recipe by Ben Milbourne, as featured in Left off the Map on Channel 7 & 7plus.
Ingredients
1 tbsp Pukara Estate Premium Extra Virgin Olive
1 kg boneless, rindless pork belly, cut into 3cm pieces
40 gm (1/3 cup) coconut sugar
1 tbsp honey
1 tbsp light soy sauce
2 lemongrass stalks, white part finely grated
2 tbsp fish sauce
2 tbsp coconut vinegar
4 garlic cloves, thinly sliced
Finely grated rind and juice of 1 lime
2 tbsp crisp fried shallots, to serve
1 long red chilli, diced julienne
1/2 red onion, finely diced
1 tsp crushed cumin
Coriander sprigs, baby gem lettuce, and steamed rice to serve
Method
Step 1
Begin by slicing the pork into 3cm x 3cm pieces to keep it tender and allow the fat to render out. Place the pork into a cold sauté pan and turn the heat to medium-high to begin rendering the fat.
Step 2
Once the pork turns golden brown and is cooked through, add the coriander, cumin, fish sauce, soy sauce, and sugar. Stir well to coat the pork evenly.
Step 3
As the sauce begins to bubble and the temperature rises, prepare the remaining ingredients. Slice the garlic (not too thin to prevent burning) and the chilli.
Step 4
Once the caramel starts forming, add the lime juice and turn off the heat. Stir in a splash of vinegar, then mix in the fresh ingredients. Turn the heat back to medium so everything binds together.
Step 5
After about 30 seconds, turn off the heat to keep the dish fresh. Prepare the rice according to the packet instructions (Tilda Coconut Rice is recommended).
Step 6
Serve the caramelised pork belly over rice, topped with fresh coriander. Enjoy!