Thai Food Made Easy | FIVE SPICE PORK BELLY STEW
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FIVE SPICE PORK BELLY STEW

Five Spice Pork Belly Stew

Five Spice Prok Belly Stew (Old Grandma Style)

Serve: 2

Ingredients :

500 gram                         Pork Belly

100 gram                         Onion – chunkily chopped

2 clove                              Garlic – chopped

1 tbs                                  Rapeseed oil

1 tbs                                  Soft brown sugar

1 tbs                                  Sugar

1 tbs                                  Fish sauce

1 tsp                                  Light soy sauce

1 tsp                                  Ground mix spices

1/2 tsp                              Ground Cinnamon

1/4 tsp                              Ground Mace

1/4 tsp                              Ground Nutmeg

1/4 tsp                              Ground black pepper

1 pinch                             Salt

1                                        Cinnamon stick

3-4                                    Star anises

600ml                              Water

1 handful                         Coriander – roughly chopped

2                                        Soft boiled eggs (optional)

Method

-Gently fry the onion, garlic and oil in a saucepan until the onion becomes soft.

-Then add the ground cinnamon, mixed spices, mace and nutmeg then stir for a further 5 minutes.

-Put the pork belly, soft brown sugar, ground black pepper and fish sauce in the same saucepan. Stir and gently fry for a further 10 minutes.

-Add 600ml of water, white sugar, light soy sauce, cinnamon stick and star anises. Bring it to a boil and simmer for a further 2.5 hours. Stir occasionally. Add a little more water if required.

-Sprinkle chopped coriander and a pinch of salt.

-Serve this comforting stew with boiled eggs and Thai Jasmine rice. Just like my grandma likes it.

Tips:

-The real old grandma style often adds hard boil eggs in the same pot and simmers with all the ingredients.

-If you can find coriander roots, feel free to add them into the pot. It will create a great depth for this dish.