AuthorBiteSized
In a pot over medium heat, place pork belly (and optionally, rice wine) in cold water and bring to a boil to remove impurities. Strain and place back in the pot with fresh water.
Add onions, garlic, bay leaves, and peppercorn. Boil until tender. Pat dry with paper towels and chill to dry further.
Score skin and deep fry in oil until golden and crispy.
In a pan over medium heat, saute the ginger, garlic, and onion in oil and butter until aromatic. Add the pork stock, tanglad, siling haba, and pork blood. Lower temperature to medium-low heat and simmer with occasional stirring.
Add vinegar and boil off acidity for a few minutes without stirring.
Add coconut cream, sugar, salt, and pepper. Simmer until slightly reduced.
Slice pork belly and drizzle over sauce. Garnish with spring onions.
Ingredients
Directions
In a pot over medium heat, place pork belly (and optionally, rice wine) in cold water and bring to a boil to remove impurities. Strain and place back in the pot with fresh water.
Add onions, garlic, bay leaves, and peppercorn. Boil until tender. Pat dry with paper towels and chill to dry further.
Score skin and deep fry in oil until golden and crispy.
In a pan over medium heat, saute the ginger, garlic, and onion in oil and butter until aromatic. Add the pork stock, tanglad, siling haba, and pork blood. Lower temperature to medium-low heat and simmer with occasional stirring.
Add vinegar and boil off acidity for a few minutes without stirring.
Add coconut cream, sugar, salt, and pepper. Simmer until slightly reduced.
Slice pork belly and drizzle over sauce. Garnish with spring onions.
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