FIVE SPICE PORK BELLY STEW - Thai Food Made Easy
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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-chunky 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

600 ml                                  Water

1 handful                              Coriander-roughly chopped

2                                             Soft boil eggs (optional)

Method

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

-Then add the ground cinnamon, mix spices, mace, nutmeg and stir for 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 further 10 minutes.

-Add 600 ml of water, white sugar, dark soy sauce, cinnamon stick and star anises. Bring it to boil and simmer for further 2.30 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 how my grandma like it.

Tips:

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

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